I love how creamy and luxurious this Pumpkin Ice Cream becomes after churning and freezing. The combination of heavy cream, whole milk, and egg yolks creates a rich custard base, while pumpkin puree adds both flavor and body.
I also like that the brown sugar brings a deeper sweetness than regular granulated sugar. Paired with vanilla and pumpkin pie spice, it gives the ice cream a warm, caramel-like flavor that works beautifully with pumpkin.
Another reason I enjoy this recipe is that I can serve it in two different ways. I can eat it immediately after churning for a soft-serve texture, or I can freeze it for several hours when I want firm, scoopable ice cream.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1½ cups heavy cream
1½ cups whole milk
1 cup pure pumpkin puree not pumpkin pie filling
4 large egg yolks
¾ cup light brown sugar lightly packed
2 teaspoons pure vanilla extract
1 teaspoon Pumpkin Pie Spice
Directions
I start by adding the heavy cream, whole milk, and pumpkin puree to a medium saucepan. I whisk everything together over medium heat until the mixture begins to steam and small bubbles appear around the edges.
While the pumpkin mixture warms, I whisk the egg yolks and brown sugar together in a separate bowl until they are thoroughly combined.
Next, I temper the egg yolks. I very slowly pour about half of the warm pumpkin mixture into the egg yolk mixture while whisking constantly. I make sure to add the warm liquid gradually so the eggs heat gently instead of scrambling.
I then pour the tempered egg yolk mixture back into the saucepan with the remaining pumpkin mixture. I whisk everything together to create the custard base.
I cook the custard over medium heat while stirring constantly for about 5 to 7 minutes. I know it is ready when it thickens enough to coat the back of a wooden spoon. If I notice the mixture becoming too hot, I reduce the heat slightly.
Once the custard has thickened, I pour it through a fine-mesh sieve into a heatproof bowl. I do this to remove any small pieces of cooked egg or pumpkin and create an extra-smooth ice cream base. I then stir in the vanilla extract and pumpkin pie spice.
I place plastic wrap directly against the surface of the custard so a skin does not form. I refrigerate the mixture until it is completely cold, for at least 4 hours and preferably overnight. When I want to speed things up, I place the bowl in the freezer and stir the mixture about every 20 minutes until thoroughly chilled.
Once the custard is cold, I pour it into the thoroughly frozen bowl of my ice cream maker. I churn it according to the manufacturer’s instructions until it reaches a soft-serve consistency, which usually takes around 15 to 20 minutes.
I can enjoy the Pumpkin Ice Cream immediately when I want a soft texture. For firmer, scoopable ice cream, I transfer it to a loaf pan, cover it tightly with plastic wrap, and freeze it for another 4 hours or until firm.
Servings and Timing
I get approximately 10 servings from this Pumpkin Ice Cream recipe.
I allow about 30 minutes for preparation and 10 minutes for cooking. The recipe also needs approximately 6 hours of additional chilling and freezing time, bringing the total time to about 6 hours and 40 minutes.
I like to remember that the custard benefits from a long chilling period before churning, so I often prepare the ice cream base the night before and churn it the following day.
Variations
I sometimes add a little extra pumpkin pie spice when I want a stronger warm-spice flavor. I can also add a small pinch of cinnamon, nutmeg, ginger, or cloves to customize the spice profile.
For extra texture, I like folding chopped toasted pecans or walnuts into the ice cream during the final few minutes of churning. I can also add crushed gingersnap cookies for a pumpkin pie-inspired variation.
When I want a caramel flavor, I drizzle caramel sauce over each serving or swirl a small amount into the churned ice cream before its final freeze.
I can also turn this into a pumpkin cheesecake-inspired dessert by serving it with crushed graham crackers and small spoonfuls of softened cream cheese topping.
For a more indulgent version, I sometimes add mini chocolate chips or finely chopped dark chocolate during the final stage of churning. Chocolate and pumpkin create a surprisingly delicious combination.
Storage/Reheating
I store Pumpkin Ice Cream in a tightly covered freezer-safe container. I like pressing a piece of plastic wrap or parchment directly against the surface before sealing the container because this helps reduce exposure to air and limits ice crystal formation.
I keep the ice cream in the coldest part of my freezer rather than near the door, where the temperature changes more frequently.
For the best creamy texture and fresh flavor, I prefer enjoying homemade Pumpkin Ice Cream within about 1 to 2 weeks.
Because this is a frozen dessert, I do not reheat it. If the ice cream becomes very firm in the freezer, I simply let it sit at room temperature for about 5 to 10 minutes before scooping.
FAQs
Can I use pumpkin pie filling instead of pumpkin puree?
I recommend using pure pumpkin puree rather than pumpkin pie filling. Pumpkin pie filling already contains sweeteners and spices, which would change the sweetness and flavor balance of the ice cream.
Why do I need to temper the egg yolks?
I temper the egg yolks so they warm gradually without scrambling. By slowly whisking some of the hot pumpkin mixture into the yolks first, I can safely combine the eggs with the hot custard base and create a smooth texture.
How do I know when the custard is thick enough?
I look for the custard to coat the back of a wooden spoon. When I run a finger across the coating and the line stays visible instead of immediately filling in, I know the custard has generally thickened enough.
Why should I strain the custard?
I strain the custard because it gives me a smoother finished ice cream. The fine-mesh sieve catches any tiny pieces of cooked egg or pumpkin solids that could otherwise affect the texture.
Do I really need to chill the custard before churning?
I always chill the custard thoroughly before churning. A very cold base freezes more efficiently in the ice cream maker and helps me achieve a smoother, creamier consistency.
Can I chill the ice cream base overnight?
I often chill the custard overnight. In fact, I find this especially convenient because the mixture becomes thoroughly cold and is ready to churn the following day.
Why is my homemade Pumpkin Ice Cream hard after freezing?
I expect homemade ice cream to freeze more firmly than many commercial varieties because it does not contain the same stabilizers and softening ingredients. I simply leave it at room temperature for several minutes before scooping.
Can I serve the ice cream immediately after churning?
I can serve it immediately after churning when I want a soft-serve consistency. If I prefer traditional firm scoops, I freeze it for about 4 additional hours.
What can I serve with Pumpkin Ice Cream?
I like serving it with caramel sauce, whipped cream, toasted pecans, crushed gingersnaps, graham cracker crumbs, or a sprinkle of extra pumpkin pie spice. I also enjoy it alongside warm apple crisp or pie.
Can I make this Pumpkin Ice Cream without an ice cream maker?
I get the smoothest and creamiest results with an ice cream maker because churning limits the formation of large ice crystals. Without one, I can freeze the chilled custard in a shallow container and stir or whisk it frequently as it freezes, although I expect the finished texture to be somewhat different.
Conclusion
I love this Pumpkin Ice Cream when I want a creamy frozen dessert filled with classic fall flavors. Pumpkin puree, brown sugar, vanilla, and pumpkin pie spice create a rich custard that becomes wonderfully smooth after churning.
This Pumpkin Ice Cream is rich, smooth, and creamy, with pure pumpkin puree, brown sugar, vanilla, and pumpkin pie spice creating a cozy frozen fall dessert.
Author:Amy
Prep Time:30 minutes
Cook Time:10 minutes
Total Time:6 hours 40 minutes
Yield:10 servings
Category:Dessert
Method:Churned
Cuisine:American
Diet:Vegetarian
Ingredients
1½ cups heavy cream
1½ cups whole milk
1 cup pure pumpkin puree, not pumpkin pie filling
4 large egg yolks
¾ cup light brown sugar, lightly packed
2 teaspoons pure vanilla extract
1 teaspoon Pumpkin Pie Spice
Instructions
Add the heavy cream, whole milk, and pumpkin puree to a medium saucepan. Whisk over medium heat until the mixture begins to steam and small bubbles appear around the edges.
In a separate bowl, whisk the egg yolks and brown sugar until thoroughly combined.
Slowly pour about half of the warm pumpkin mixture into the egg yolk mixture while whisking constantly to temper the eggs.
Pour the tempered egg yolk mixture back into the saucepan with the remaining pumpkin mixture and whisk to combine.
Cook over medium heat, stirring constantly, for 5 to 7 minutes or until the custard thickens enough to coat the back of a wooden spoon. Reduce the heat if necessary to prevent overheating.
Pour the custard through a fine-mesh sieve into a heatproof bowl. Stir in the vanilla extract and pumpkin pie spice.
Press plastic wrap directly against the surface of the custard and refrigerate until completely cold, at least 4 hours or preferably overnight.
Pour the chilled custard into the thoroughly frozen bowl of an ice cream maker. Churn according to the manufacturer’s instructions until it reaches a soft-serve consistency, about 15 to 20 minutes.
Serve immediately for soft-serve ice cream, or transfer to a freezer-safe container, cover tightly, and freeze for about 4 hours or until firm and scoopable.
Notes
Use pure pumpkin puree rather than pumpkin pie filling, which already contains sweeteners and spices.
For faster chilling, place the custard in the freezer and stir about every 20 minutes until thoroughly cold.
Add extra pumpkin pie spice, cinnamon, nutmeg, ginger, or cloves for a stronger spice flavor.
For added texture, fold in toasted pecans, walnuts, crushed gingersnaps, mini chocolate chips, or chopped dark chocolate during the final few minutes of churning.
Caramel sauce can be served on top or lightly swirled into the churned ice cream before the final freeze.
Store tightly covered in the coldest part of the freezer for up to 1 to 2 weeks. Press plastic wrap or parchment directly against the surface to help limit ice crystals.
If the ice cream is very firm, let it stand at room temperature for 5 to 10 minutes before scooping.
