A frozen concoction of your favorite fall pie! This is great served with crushed gingersnaps.



Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Heat half-and-half in a saucepan over medium-low heat to just below a boil, about 5 minutes.

  • Beat egg yolks, sugar, and vanilla extract together in a bowl using a whisk until smooth. Gradually pour half-and-half into egg mixture to temper the eggs; add pumpkin pie spice.

  • Pour the half-and-half mixture back into the saucepan; cook and stir over medium-low heat to just before boiling until mixture thickens, about 10 minutes. Remove saucepan from heat and beat pumpkin and whipping cream into half-and-half mixture until smooth; strain through a fine-mesh strainer into a bowl. Refrigerate pumpkin mixture until completely chilled, at least 1 hour.

  • Transfer pumpkin mixture to an ice cream maker and follow manufacturers' instructions for making ice cream.

Nutrition Facts

342 calories; protein 4.7g; carbohydrates 26.3g; fat 25.2g; cholesterol 231.6mg; sodium 152.4mg. Full Nutrition

Reviews (1)

2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
Smooth rich flavor after a few modifications. I decreased the yolks down to 3 which still provided a good amount of binder. I added a 1/4 cup more of heavy cream mixed with canned pumpkin to compensate for using less egg yolks. Just before churning my mixture I tasted it and added an extra 1/4 tsp. of pumpkin pie spice knowing it would lose some depth in flavor. I also simplified the recipe by combining half-and-half yolks sugar vanilla and pumpkin spice together and whisking the mixture on medium-low heat for 15 minutes until heated through. Overall good ice cream Read More