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Pumpkin Pie Ice Cream

Rated as 2 out of 5 Stars

"I looked around here for a pumpkin pie ice cream and couldn't find a 'from scratch' recipe, so I made this one up!"
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8 h 25 m servings 201
Original recipe yields 12 servings


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  1. Mix pumpkin puree, sugar, and pumpkin pie spice together in a large bowl. Slowly whisk in milk, then whipping cream, then vanilla extract. Refrigerate to allow flavors to blend, 2 hours to overnight.
  2. Transfer pumpkin mixture into an ice cream maker; churn for 15 to 20 minutes. Freeze according to manufacturer's directions until it reaches 'soft-serve' consistency. Transfer ice cream to a lidded plastic container; cover surface with plastic wrap and seal. For best results, ice cream should 'bloom' in the freezer for at least 2 hours or overnight.

Nutrition Facts

Per Serving: 201 calories; 15.4 15 1.7 56 73 Full nutrition

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A complete waste of my ingredients.

This was okay freshly made, but once frozen, it is very 'icy' and, oh, I don't know, just plain not good.