This no-churn pumpkin pie ice cream is creamy and delicious, made with a heavy cream and sweetened condensed milk base, pumpkin puree, and studded with crispy pie crust.
I know it’s the fall, but there’s no wrong time of year to eat ice cream!
This pumpkin pie ice cream embraces the season by mixing pumpkin puree and warm pumpkin pie spice, into a base of heavy cream and luscious sweetened condensed milk, and finishing it off by folding in crispy pieces of pre-baked pie crust!
And the best part is, this is a no-churn ice cream, which means you don’t need any fancy equipment to make this!
Whether it’s on a cone, in a bowl, or on a sundae, there’s no wrong way to eat this pumpkin pie ice cream.
Trust me, this pumpkin pie ice cream is a delicious treat that is perfect for any time of year!
Table of Contents
Ingredients for pumpkin pie ice cream
- Heavy whipping cream – This will add body to our no-churn pumpkin ice cream.
- Sweetened condensed milk – Sweetened condensed milk will add sweetness and a velvety texture to our no-churn pumpkin ice cream.
- Pumpkin puree – Pumpkin puree will add delicious pumpkin flavor throughout.
- Vanilla extract – Vanilla extract will add a subtle vanilla sweetness.
- Pumpkin pie spice – Pumpkin pie spice will add a warmth of seasonal flavor.
- Cooked pie crust chunks – These cooked pie crust chunks will add great contrast and texture to our pumpkin pie ice cream.
What is no-churn ice cream?
When you typically make ice cream, you will use a machine (either manual or electric) that will constantly fold and stir, or “churn” the ice cream. Typical ice cream is also made with eggs and white granulated sugar.
No-churn ice cream removes the eggs and replaces the granulated sugar with sweetened condensed milk.
This helps the texture of the final product be smooth and creamy, like ice cream, with no fancy machines needed.
What is the difference between canned pumpkin puree and pumpkin pie filling?
When you’re at the grocery store, in the baking aisle, you’ll see two different canned pumpkin products: canned pumpkin puree, and canned pumpkin pie filling.
How do you know which one to choose? It’s easy!
Canned pumpkin puree is just that: pureed pumpkin (or some other type of winter squash). It has no other additives or flavorings.
Pumpkin pie filling usually includes sweeteners, chemical additives, and spices (like nutmeg, ginger, clove, and cinnamon).
Be sure to use canned pumpkin puree here, so we can control the amount of sweetness and the combination of flavors in our pumpkin pie ice cream!
Toppings and mix-ins
Do you know what time it is? Toppings time!
There are so many great toppings and mix-ins that would taste delicious with this pumpkin pie ice cream.
Here are a few of my favorites toppings and mix-ins:
- Chunks of graham crackers
- Butterscotch chips
- Semi-sweet chocolate chips
- Marshmallow fluff
- Swirls of cookie butter, or peanut butter
How to make pie crust pieces
If you’re wondering “Where in the heck do I find pie crust pieces?” Well, no worries – I got you covered!
Simply put – you’re going to make them with simple-to-find store-bought pie crust. Or if you have a favorite Homemade Buttery Pie Crust try using that one.
If you’re using store-bought crust just unroll it and bake it flat on a parchment-lined baking sheet pan. It’s ready when it’s lightly browned and fully cooked.
Since you’re breaking up the crust into the ice cream no need to form it into a pie crust.
Storage and leftovers
Any leftover pumpkin pie ice cream can be stored in the freezer for up to 3 months!
More ice cream treats
- Loving fall flavors? Try my Apple Butter Gingersnap Ice Cream
- Need a celebration ice cream? Try my Birthday Cake Ice Cream
- Want something sweet and tangy? Try my No Churn Strawberry Cheesecake Ice Cream
- Craving some chocolate? Try my Raspberry Chocolate Chip Ice Cream
No-Churn Pumpkin Pie Ice Cream
- 2 cups heavy whipping cream
- 1 15 ounce can sweetened condensed milk
- ½ cup pumpkin puree
- 1 teaspoon pure vanilla extract
- 1 teaspoon pumpkin pie spice
- 1 cup cooked pie crust chunks
- Add the heavy cream to the bowl of a stand mixer fitted with the whisk attachment. Beat on medium speed until the cream becomes whipped cream, about 2 minutes.
- Next, add the sweetened condensed milk, pumpkin puree, vanilla extract, and pumpkin pie spice. Fold them gently into the whipped cream.
- Add the pie crust chunks and fold them in as well.
- Transfer the ice cream base to a 9×5 loaf pan and smooth out the top.
- Wrap the pan in plastic wrap and place it in the fridge for at least 12 hours.
- Once the ice cream is set, scoop and enjoy.
- Store any leftover ice cream in an airtight container in the freezer for up to two weeks.
- Heavy cream is used as the light and creamy base in our ice cream. Unfortunately, you can’t substitute lower-fat milk in this recipe as it won’t whip into whipped cream.
- Sweetened condensed milk adds sweetness to our ice cream and ensures that it doesn't become icy when frozen. Make sure to use sweetened condensed milk, not evaporated milk.
- Pumpkin puree adds great pumpkin flavor and color, make sure you’re using plain pumpkin puree, not pumpkin pie filling.
- To make the pie crust chunks, I baked a store-bought pie crust according to the package directions and then broke it into chunks. You could skip this part entirely or swap it with crushed graham crackers, waffle cones, or gingersnaps.