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Pumpkin Ice Cream

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This homemade pumpkin ice cream tastes like pumpkin pie with whipped cream on top. The only thing missing is the crust. It is simple to put together, and it is a fun way to enjoy pumpkin without turning on the oven.

Bowl of creamy homemade pumpkin ice cream with a spoon, ready to eat.

Turn a can of pumpkin into creamy homemade ice cream with this easy 7 ingredient pumpkin ice cream recipe. It is the perfect way to enjoy the flavor we all know and love in a cooler, more refreshing way.

This no cook ice cream recipe just takes a few minutes to put together. It is such a fun way to turn pumpkin into a frozen treat.

I usually get in the mood for fall flavors before the weather actually starts to feel like autumn. This ice cream is such a tasty way to start transitioning into pumpkin spice season even if it is still hot out.

Tips and Tricks

This recipe is so simple, it really doesn’t take a lot of recipe notes, but just in case, here are a few:

All you need to do is stir the ingredients together until the sugar is involved. Thirty seconds with a balloon whisk should be plenty to bring it together.

Using a batter bowl or a bowl with a pour spout makes it easier to transfer into the ice cream maker without making a mess.

Use your favorite pumpkin pie spice or make your own. I have a recipe for homemade pumpkin pie spice if you are out.

You could also leave it out if you want a more pure pumpkin flavor. I love the spice, though. I think it really adds something.

More Recipes to Try

If you like the idea of pumpkin ice cream but want something a little bit lighter, try making pumpkin nice cream. It is a dairy free recipe that uses frozen bananas for sweetness and texture.

Spoon getting a bite of pumpkin ice cream from a scoop in a small bowl.

Pumpkin cheesecake is another fabulous treat that is worth making. Or make pumpkin pie for something more traditional.

Check out my collection of pumpkin recipes for even more tasty inspiration.

Small glass bowl of homemade pumpkin ice cream with smooth texture and dots of cinnamon and spices inside.

Pumpkin Ice Cream

Servings: 16 Servings (2 quarts)
Author: Carlee
This homemade pumpkin ice cream taste like pumpkin pie with whipped cream on top, the only thing missing is the crust. It is simple to put together and it is a fun way to enjoy pumpkin without turning on the oven.
5 from 1 rating
Prep Time 5 minutes
Cook Time 0 minutes
Churn and Chill Time 3 hours 30 minutes
Total Time 3 hours 35 minutes



  • In a large bowl, stir together the sugar and pumpkin puree until the sugar is fully incorporated.
    1 cup granulated sugar, 15 ounce can pumpkin puree
  • Add the remaining ingredients and stir until uniform.
    1 cup whole milk, 2 cups heavy cream, 2 teaspoons pumpkin pie spice, ¼ teaspoon salt, 1 teaspoon vanilla extract
  • Chill if needed, then pour into your ice cream maker. Churn according to your machine's instructions. Mine took about 30 minutes.
  • Transfer into freezer containers and freeze for at least 3 hours or until frozen firm.



Serving: 1half cup servingCalories: 169kcalCarbohydrates: 16gProtein: 2gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 35mgSodium: 52mgPotassium: 108mgFiber: 1gSugar: 15gVitamin A: 4599IUVitamin C: 1mgCalcium: 47mgIron: 0.5mg

Nutritional Disclaimer

“Cooking With Carlee” is not a dietitian or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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5 from 1 vote
Recipe Rating


Thursday 13th of June 2024

This was easy and delicious.