Pumpkin Pie Ice Cream Recipe


1 can (15 ounces) pure pumpkin puree
1-3/4 cups homemade cooked pumpkin puree

1-1/2 cups heavy whipping cream
1/2 cup granulated white sugar
1/4 light brown sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves


Drain pumpkin puree in cheesecloth lined strainer for 15 minutes.

Heat cream, white sugar, and brown sugar at low to medium heat. Do not boil. Stir often until small bubbles form at edge of pan. Remove from heat and whisk until sugar dissolves. Cool at room temperature.

Combine pumpkin puree, sweetened cream mixture, salt, cinnamon, ginger, nutmeg, and cloves. Beat using an electric mixer on medium-high speed for 3 minutes, scraping sides often.

Pour mixture into ice cream machine. Freeze according to manufacturer’s directions.

Enjoy during the holiday season, or all-year around!

Jason Lexell

Need Help with Your Website or Getting Online?

Jason Lexell is a 20-year veteran helping clients to use the internet to find new customers and grow.

Please complete the form below.

Request a callback from Jason

Please enter your details below: