The recipe prices will vary based on fluctuating grocery costs. Please use what is posted as a guide.
This Pumpkin Pie Ice Cream is a no-churn recipe that is easy to make, takes just five ingredients, and tastes like Fall in a cone!
$6.27 is the approximate cost of making this ice cream. The recipe makes six servings, which is only about $1.04 per serving.
For another no-churn ice cream recipe that is rich in flavor and easy to make, try our Butterscotch Ice Cream.
We love having a scoop of ice cream with a slice of pumpkin pie. So why not combine them into one delicious treat: Pumpkin Pie Ice Cream? It is a no-brainer!
This treat is perfectly spiced for Fall and silky cream smooth in ice cream form. It is the best of both worlds.
If you are not a huge pumpkin fan (gasp!), this may be the recipe for you, as the pumpkin is not overpowering when combined with the heavy cream. Instead, the pumpkin flavor, whipping cream, sweetened condensed milk, and spices come together to create an ice cream that can be enjoyed year-round, not just during the Fall or on Thanksgiving!
With this No Churn Pumpkin Ice Cream recipe, you can get your pumpkin fix during the hot summer months! Or enjoy it during the Fall when you want all things pumpkin without spending hours in your kitchen baking something.
Ingredients & Estimated Cost:
- 2 cups heavy cream – $1.74
- 14-ounce can sweetened condensed milk – $1.94
- 1 ½ cups pumpkin pie filling – $2.13
- 1 teaspoon vanilla extract – $0.17
- 1 teaspoon pumpkin pie spice – $0.29
To learn more about how we price our recipes, check out Budget Recipes Explained.
How To Make Pumpkin Pie Ice Cream
- First, set a loaf pan in the freezer to chill.
- Then, using a large mixing bowl, beat the heavy cream until stiff peaks form.
- Next, gently mix the condensed milk, pumpkin, vanilla extract, and pumpkin pie spice.
- Remove the loaf pan from the freezer and pour the pumpkin ice cream mixture into the loaf pan.
- Finally, cover the pan with plastic wrap and set it back in the freezer to chill for six to eight hours until the ice cream is set.
- Serve in bowls or ice cream cones.
***For complete recipe instructions, see the recipe card below.
Recipe Variations and Substitutions
- Serve with baked pie crust cutouts, crushed-up graham crackers, gingersnaps, or pecans for even more resemblance to a pumpkin pie dessert.
Storage Tips
SERVE: Serve on the ice cream plain, with whipped cream and salted caramel sauce to make sundaes. Or, you can serve it in ice cream cones.
STORE: Store leftover ice cream in an airtight container in the freezer for 3-4 weeks, or store in the loaf pan with plastic wrap for up to 1 week.
Recipe FAQs
Yes! And it is one of the best desserts during the Fall season. Some brands of ice cream make pumpkin flavors that you can buy at the store. But why buy it when you can easily make it at home?
Get Kids Involved
Ages 2-3: Ask your child to help stir the ingredients into the whipped cream. Have them count the number of ingredients you are mixing. This should be fun and easy as the recipe calls for just a few ingredients.
Ages 4-5: They can help measure the ingredients before pouring them into the mixing bowl to practice their measuring skills.
Ages 6-8: Teach your child how to use a handheld mixer to whip the cream until stiff peaks form. They can also pour the ice cream mixture into the loaf pan.
Ages 9-11: Supervise them while they prepare the entire recipe. Remember to have them read it twice before beginning the recipe.
Ages 12+: Let them prepare the entire recipe, unsupervised, while you do the happy dance in the corner!
Budget Tips
During the Fall baking season, items such as sweetened condensed milk and pumpkin pie filling will go on sale. We like to stock up on these items at this time. That way, we can make this treat anytime we want!
More No-Bake Desserts
- Ghosts in the Graveyard Dessert Parfaits
- No-Bake Chocolate Peanut Butter Oatmeal Bars
- No-Bake Chocolate Oat Cookies
- Chocolate Rice Krispie Treats
- Halloween Cookie Dough Balls
- Shortcut Fried Ice Cream
- Pretzel Turkey Treats
- Pumpkin Cream Cheese Dip
- Snickers Salad
- Halloween Snack Mix
Pumpkin Pie Ice Cream
Recipe Cost 6.27 Serving Cost 1.04Equipment
- Loaf pan
- large mixing bowl
- handheld mixer
- Liquid measuring cup
- Measuring cups and spoons
- mixing spoon
Ingredients
- 2 cups heavy cream
- 14 oz can sweetened condensed milk
- 1 ½ cup pumpkin pie filling
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- Ice cream cones for serving optional
Instructions
MAKE ICE CREAM MIXTURE:
- Place a loaf pan into the freezer to chill.
- In a large mixing bowl with an electric mixer, beat the heavy cream until stiff peaks form.
- Gently stir in the condensed milk, pumpkin, vanilla extract, and pumpkin pie spice.
FREEZE:
- Remove the loaf pan from the freezer and pour the pumpkin ice cream mixture into the loaf pan.
- Cover with plastic wrap, place the ice cream into the freezer, and chill for 6-8 hours until the ice cream is set.
TO FINISH:
- Serve in bowls or scoop into ice cream cones.
Notes
- This recipe makes about 1 ½ quart of ice cream.
- Store leftover ice cream in an airtight container in the freezer for 3-4 weeks, or store in the loaf pan with plastic wrap for up to 1 week.
Nathan says
I’m a huge proponent for ice cream being a year-round food, so I’m extremely excited to try this fall ice cream! And love how easy it is to make. Thanks for the recipe!
Mirlene says
We love ice cream and this is the perfect season to have pumpkin pie ice cream. I know my kids will love this for dessert!
Glenda says
Delicious! This is very similar to ours, except we use pumpkin puree instead of pie filling. Yours is a smash hit. They did everything but lick the bowls clean! Thanks for sharing the recipe.
Cara says
Where has this recipe been all my life! Obsessed! Perfect with pie during the holidays.
Diana Reis says
So creamy and pumpkin pie filling is perfect! I’ll be making this again for sure.
Darlene Geyer says
Do you mean the pumpkin pie filling that is ready to put in a pie crust or a can of pumpkin puree?
Jess Jankowski says
Hi, you will want to use the pumpkin pie filling, not the puree. Enjoy!