Pumpkin Pie Ice Cream

Why You’ll Love This Recipe

Pumpkin pie ice cream is the perfect dessert for fall or anytime you crave pumpkin spice flavors. It’s creamy, sweet, and lightly spiced, with the added crunch of graham crackers and the richness of salted caramel. This recipe feels festive yet simple, making it a wonderful way to enjoy a seasonal twist on a classic ice cream.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Pumpkin Pie Ice Cream:

• 1 1/2 cups heavy cream
• 1 1/2 cups whole milk
• 3/4 cups granulated sugar
• 1/2 cup pumpkin puree
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/2 cup crumbled graham crackers

Salted Caramel Sauce:

• 1 cup granulated sugar
• 1 cup water
• 1 cup heavy cream
• 1 tablespoon butter
• Sea salt

Directions

1. In a medium saucepan, combine the heavy cream, whole milk, and sugar. Heat gently over medium heat until the sugar dissolves, but do not let it boil.
2. Stir in the pumpkin puree, ground cinnamon, and salt until fully blended. Remove from heat and allow the mixture to cool.
3. Chill the mixture in the refrigerator for at least 2 hours, or until very cold.
4. Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions.
5. Once churned, fold in the crumbled graham crackers.
6. Transfer the ice cream into a container and freeze until firm, about 4 hours.
7. For the caramel sauce, combine sugar and water in a saucepan over medium heat. Cook without stirring until the mixture turns a deep amber color.
8. Remove from heat and carefully whisk in the heavy cream, butter, and a pinch of sea salt. Let it cool slightly before drizzling over the ice cream.

Servings and timing

This recipe makes about 6 servings. Preparation takes 20 minutes, with an additional 2 hours of chilling, 20 minutes of churning, and 4 hours of freezing. Total time is around 6 hours and 40 minutes, mostly inactive.

Variations

• Add a pinch of nutmeg or cloves for extra pumpkin spice flavor.
• Fold in chopped pecans or walnuts for added crunch.
• Swirl in the salted caramel sauce directly into the ice cream for a marbled effect.
• Use gingersnap cookies instead of graham crackers for a spicier twist.

Storage/Reheating

Store the pumpkin pie ice cream in an airtight container in the freezer for up to 2 weeks. To serve, allow it to sit at room temperature for 5 minutes to soften slightly before scooping. The caramel sauce can be stored separately in a sealed jar in the refrigerator for up to 1 week; reheat gently in the microwave or on the stovetop before serving.

FAQs

Can I make this ice cream without an ice cream maker?

Yes, you can use the no-churn method by freezing the mixture in a shallow dish and stirring every 30 minutes until it reaches a creamy texture.

Can I use canned pumpkin puree?

Absolutely. Just make sure to use pure pumpkin puree, not pumpkin pie filling.

How do I prevent ice crystals from forming?

Storing the ice cream in an airtight container and pressing plastic wrap directly onto the surface before sealing helps reduce ice crystals.

Can I make the caramel sauce ahead of time?

Yes, you can prepare it in advance and store it in the fridge. Reheat before serving.

What can I use instead of graham crackers?

Gingersnaps, digestive biscuits, or shortbread cookies make great substitutes.

Is this recipe gluten-free?

The ice cream base is naturally gluten-free. To keep it gluten-free, use gluten-free graham crackers or cookies.

Can I make it dairy-free?

Yes, substitute the cream and milk with coconut cream and almond or oat milk, but note the flavor will change slightly.

How long does the ice cream take to set?

It usually takes about 4 hours in the freezer after churning to become firm enough to scoop.

Can I double the recipe?

Yes, as long as your ice cream maker has the capacity. Otherwise, make it in two batches.

What’s the best way to serve this ice cream?

Serve it in bowls or cones, topped with a drizzle of salted caramel sauce and an extra sprinkle of crushed graham crackers.

Conclusion

Pumpkin pie ice cream is a festive and flavorful dessert that combines the best of both worlds pumpkin spice and creamy ice cream. With its smooth texture, crunchy graham cracker bits, and rich caramel drizzle, this recipe is sure to be a hit at any fall gathering or holiday table. It’s simple to make and endlessly customizable, making it a treat worth enjoying year after year.

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