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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.


Recipe Summary

20 mins
10 mins
7 hrs 20 mins
7 hrs 50 mins
8 servings


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


Instructions Checklist
  • Combine pumpkin puree, vanilla extract, and scraped vanilla bean seeds in a bowl.

  • Combine 3/4 of the cream and 1/2 of the brown sugar in a saucepan. Bring to a gentle simmer over low heat.

  • 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.

  • Pour mixture into the top of a double boiler over simmering water. Simmer until mixture thickens and no longer drips off the spatula.

  • 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.

  • 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.

  • 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

345 calories; protein 3.3g; carbohydrates 28.8g; fat 24.9g; cholesterol 209.5mg; sodium 127.2mg. Full Nutrition