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Homemade Pumpkin Ice Cream

Rated as 4 out of 5 Stars

"This is a great way to use up any leftover pumpkin from Halloween. Pumpkin puree is churned with cream and spices to make this delicious ice cream. Use homemade pumpkin puree."
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7 h 50 m servings 345
Original recipe yields 8 servings


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  1. Combine pumpkin puree, vanilla extract, and scraped vanilla bean seeds in a bowl.
  2. Combine 3/4 of the cream and 1/2 of the brown sugar in a saucepan. Bring to a gentle simmer over low heat.
  3. Combine remaining cream, remaining sugar, egg yolks, cinnamon, ginger, salt, and nutmeg in a second bowl and stir until sugar has dissolved. Pour in hot cream mixture, 2 tablespoons at a time, stirring constantly until combined.
  4. Pour mixture into the top of a double boiler over simmering water. Simmer until mixture thickens and no longer drips off the spatula.
  5. Remove from heat and pass through a fine-mesh sieve into a bowl. Set bowl into a larger bowl filled with ice water. Stir constantly until cooled.
  6. Stir in pumpkin puree mixture. Cover surface with plastic wrap to prevent a skin from forming. Refrigerate for a minimum of 4 hours or up to 1 day.
  7. Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, about 3 hours.


  • Editor's Note:
  • You can roast or slow-cook your pumpkin to make puree. Try this recipe for homemade Pumpkin Puree.

Nutrition Facts

Per Serving: 345 calories; 24.9 28.8 3.3 210 127 Full nutrition

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This stuff is delicious!! I typically don’t care for pumpkin spice anything but this was really delicious. I even added a small scoop to my coffee and loved it.