Pumpkin Pie Ice Cream

Pumpkin pie is one of those timeless fall desserts I look forward to all year long, but sometimes I crave something a little different—something cool, creamy, and just as comforting. That’s how this pumpkin pie ice cream was born. It has all the warm spices and velvety pumpkin flavor you’d expect from a classic pie, but in a frozen treat that’s perfect for savoring on a crisp autumn evening. And for a little extra crunch (and nostalgia), you can swirl in or sprinkle on a buttery graham cracker crust. It’s like pumpkin pie and ice cream had the sweetest little baby, and trust me—you’ll want to scoop this one all season long.

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Pumpkin Pie Ice Cream Recipe

Prep: 10 min | Bake: 20-30 min | Total: 4 hours

Yields 4-6 servings

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Ingredients

Pumpkin Pie Ice Cream

• 1 ½ cups heavy cream

• 1 ½ cups Whole Milk

• ¾ cup sugar

• 1 tsp vanilla bean paste or extract

• 1 cup pumpkin purée

• 1 teaspoon cinnamon

• 1/2 teaspoon nutmeg

• 1/4 teaspoon cloves

• Pinch of salt

Graham Cracker Crust (Topping or Mix-in)

• 3/4 cups crushed graham crackers (about 6 full sheets)

• 1/4 cup crushed pecans

• 1/4 cup granulated sugar

• 3 tablespoons unsalted butter, melted

• 1/2 teaspoon ground cinnamon

Instructions

1. Mix the Ice Cream Base:
   In a large bowl, whisk together heavy cream, milk, sugar, vanilla, pumpkin purée, cinnamon, nutmeg, cloves, and a pinch of salt until smooth and the sugar is fully dissolved.

2. Churn:
   Pour the mixture directly into your ice cream maker and churn according to the manufacturer’s instructions (usually 20–25 minutes), until it reaches a soft-serve consistency.

3. Make the Graham Cracker Crust (Optional):
   While the ice cream churns, preheat the oven to 350°F (175°C). In a medium bowl, stir together crushed graham crackers, pecans, sugar, melted butter, and cinnamon until evenly coated. Spread the mixture onto a parchment-lined baking sheet and bake for 8–10 minutes, stirring once, until lightly golden and fragrant. Let cool completely—it will crisp up as it cools.

4. Add Topping or Mix-In:

   • Mix-In Option: During the last 2–3 minutes of churning, sprinkle in about half of the cooled graham cracker mixture so it gets swirled into the ice cream.

   • Topping Option: Skip mixing in and simply sprinkle the graham cracker crust over each scoop when serving.

5. Freeze:
   Transfer churned ice cream to a lidded container. If desired, layer in extra graham cracker crust between scoops of ice cream for more crunch. Freeze for at least 4 hours, or until firm.

6. Serve:
   Scoop, sprinkle with extra graham cracker crust if desired, and enjoy!

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