• Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Kathryn's Kitchen logo

  • Home
  • About Me
  • Recipe Index
    • 30 Minute Meals
    • Appetizers
    • Breakfast
    • Cookies
    • Desserts
    • Drinks
    • Holidays
      • Christmas
      • Easter
      • Halloween
      • Thanksgiving
      • Valentine’s Day
      • 4th of July
    • Lunch
    • Main Dishes
    • Muffins & Breads
    • Salads
    • Seafood
    • Side Dishes
    • Snacks
    • Soups
  • Contact & Work With Me
    • Privacy Policy
  • Subscribe
  • SHOP

October 5, 2021 By Kathryn Donangelo 10 Comments

Easy Pumpkin Pie Ice Cream with Cinnamon Crust

  • Facebook
  • Twitter

Last Updated on September 30, 2022 by Kathryn Donangelo

Jump to Recipe

This easy, no-churn Pumpkin Pie Ice Cream makes the best dessert if you love Pumpkin Pie and Ice cream. Flavors of pumpkin pie with a creamy texture are paired with crumbled cinnamon pie crusts pieces swirled in the ice cream for a fall-friendly ice cream recipe! 

If you love pumpkin pie, try my Pumpkin Bars that are made with a shortbread crust!

PIN Pumpkin Pie Ice Cream to try later!

scoops of pumpkin pie ice cream in white bowl with cinnamon sticks

EASY PUMPKIN PIE ICE CREAM

Homemade old-fashioned Pumpkin Pie Ice Cream is a festive and great way to get into the mood for Fall season. Anyone who loves Fall would agree that pumpkin pie-inspired recipes are wonderful compliments to those looking to satisfy a sweet tooth.

I consent to receiving emails and personalized ads.

No-churn ice cream recipes are so fun to make because you can easily customize them to fit your cravings. One of my very favorite things about this ice cream recipe is the fact that there are sweet-cinnamon, buttery pie crust crumbles mixed throughout it to give it a little crunchy flavor.

Try my other super easy and simply no-churn ice cream recipes: Butterfinger Ice Cream and Healthy Strawberry Nice Cream.

If you’re looking to try your hand at making ice cream without a machine, then you will really love this recipe because it is so straightforward and simple!

Why You’ll Love This Recipe

  • It has pumpkin pie flavors in each bite.
  • You don’t need an ice cream maker, ice cream machine, or any fancy ingredients.
  • The whole family will love this delicious dessert.
  • Each bite is loaded with pumpkin goodness and pieces of pie crust- YUM!
  • It will remind you of a slice of your favorite pumpkin pie!
closeup image of pumpkin pie ice cream with cinnamon crust

INGREDIENTS

Pie Crust: To keep things simple, I like to use a pre-made pie crust from the grocery store. Of course, you can make your favorite pie crust recipe to use for this ice cream.

Butter: Either salted or unsalted butter will be fine for this work. The silkiness of the butter gives this ice cream extra creaminess.

Sugar: Just a little bit of granulated sugar is needed for this no-churn ice cream.

Spices: Pumpkin pie spice (ground cinnamon, ground cloves, all spice, and ginger) are used to give this pumpkin recipe extra flavors of fall.

Heavy Whipping Cream: The main ingredient responsible for allowing this ice cream to be as smooth as could be!

Evaporated Milk: Evaporated milk gives this ice cream extra sweetness and rich creamy flavors that are delicious and definitely worth it.

Pumpkin Puree: Canned or fresh pumpkin purée is another star of this ice cream recipe. If you have some leftover pumpkin, now is the time to use it up! Make sure you don’t use pumpkin pie filling, there is a huge different.

Vanilla: For extra rich flavors, I like to use pure vanilla extract. You can find pure extract online or in the baking sections at well-stocked grocery stores.

one scoop of pumpkin pie ice cream with crust crumbles

HOW TO MAKE THE BEST PUMPKIN ICE CREAM RECIPE

STEP ONE: Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and lay the pie crust on top. Brush melted butter on top of the crust and sprinkle it with cinnamon and sugar.

Bake the crust for fifteen to seventeen minutes until light golden brown. Be careful not to let it burn. Set the crust aside once it has finished cooking. Crumble the crust into a bowl.

STEP TWO: In a medium mixing bowl, beat the heavy whipping cream with a stand or electric mixer for three to four minutes until the cream is light and fluffy–you will have stiff peaks.

two step photos of cinnamon crust with crumbles in bowl

STEP THREE: In a large bowl, whisk together the evaporated milk, pumpkin purée, vanilla extract, cinnamon, and pumpkin pie spice until thickened. You could also use a hand mixer. The mixture should be able to coat the back of a spoon. Very gently, fold the whipped cream into the pumpkin mix.

Be careful not to over-mix the whipped cream.

STEP FOUR: Next, crumble up the pie crust into both small and large pieces with your hands. Fold the crust into the ice cream mixture and reserve at least ¼ of the mixture for the top of the ice cream.

pumpkin mixture with heavy cream in bowl and cinnamon crust crumbles with cream mixture in bowl and loaf pan

STEP FIVE: Transfer ice cream in a loaf pan or freezer-safe container and sprinkle the pie pieces on top. Cover the ice cream with plastic wrap and freeze the ice cream in the freezer for at least five hours until firm.!

EASY PUMPKIN ICE CREAM VARIATIONS

  • For a vegan pumpkin ice cream, use vegan butter, full-fat coconut milk instead of heavy cream, and a can of condensed coconut milk in place of the evaporated milk.
  • Instead of pie crust crumbles, mix in your favorite ginger cookies,  snickerdoodle crumbs or graham cracker crust pieces, or crushed graham crackers.
  • Top this ice cream with your favorite sauces. You can also top this ice cream with fluffy whipped cream!
pumpkin pie ice cream with cinnamon crumbles

TIPS FOR THIS RECIPE

  • Be careful not to overmix the ice cream base with the whipped cream or the cream will lose its fluffiness.
  • Allow the pie crust to cool down before trying to crumble into pieces. It will be very hot.
  • If the ice cream is not solid after five hours, try to freeze it overnight.
  • Freeze the ice cream in individual serving cups for special occasions.
  • For extra flavor, add chopped pecans or chocolate chips.

FAQS

What is pumpkin ice cream made of?

Pumpkin ice cream is made up of some basic ice cream ingredients such as pure pumpkin, heavy whipping cream, sugar, warm spices, and vanilla. This recipe is extra special because it is mixed with cinnamon pie crust pieces that adds yummy texture and flavor!

How do you make homemade ice cream creamy and not icy?

Be sure to use heavy whipping cream to make sure the ice cream is super creamy, just how ice cream should be

Heavy whipping cream allows the ice cream to be soft and easy to scoop into.

What goes well with pumpkin ice cream?

I like to serve this pumpkin ice cream on top of warm pie, add a scoop between two snickerdoodle cookies for the ultimate Fall ice cream sandwich or enjoy just as with some crushed cookies on top.

What does no-churn ice cream mean?

If an ice cream recipe is labeled as “no-churn”, then that simply means the ice cream is made without a machine and in a pan or container instead!

close view of pumpkin pie ice cream with spoon

STORING LEFTOVERS

Store the leftovers in an airtight container in the freezer for up to two weeks for the freshest flavors. If you can manage to wait that long!

Before serving, be sure to allow the ice cream to sit at room temperature for five to ten minutes to allow it to soften. Another easy way to serve ice cream is to place a spoon under running water for a few minutes before dipping it into the frozen ice cream.

one bowl of pumpkin pie ice cream with cinnamon crumbles

Other Pumpkin Recipes To Try

  • Easy Pumpkin Fall Recipes
  • Caramel Apple Cider
  • The Best Pumpkin Spice Granola (Crunchy)
  • Turkey Cookies
  • Apple Cinnamon Crisp
  • Pumpkin Chocolate Chip Cookies
  • Mini Pumpkin Cheesecakes
  • Baked Pumpkin Spice Oatmeal

CAN’T GET ENOUGH?

Subscribe and I’ll send all my newest and FREE recipes to your inbox! You can also keep up with me on Pinterest, Instagram, and Facebook. If you make this Pumpkin Pie Ice Cream Recipe, please let me know how it turned out! Leave a comment below and share a picture on Instagram so I can see and feature you!

two bowls of pumpkin no-churn ice cream with crust crumbles

Pumpkin Pie Ice Cream (No-Churn)

Woah, this easy, no-churn Pumpkin Pie Ice Cream is one of the dreamiest dessert recipes out there! Pumpkin spice is mixed with a smooth and creamy ice cream base that is the ultimate definition of fall.
5 from 6 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: no churn ice cream recipe, pumpkin pie ice cream, pumpkin spice ice cream, recipe for pumpkin ice cream
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 5 hours 25 minutes
Servings: 10 servings
Author: Kathryn Donangelo

Equipment

  • Baking sheet
  • Parchment paper
  • Electric hand mixer
  • Mixing bowls

Ingredients

For the crust

  • 1 pre-made pie crust
  • 1 Tablespoon butter melted
  • 3 Tablespoons sugar
  • ½ teaspoon ground cinnamon

For the Pumpkin Pie Ice Cream

  • 1 ¼ cups heavy whipping cream
  • 1 14 ounces can of evaporated milk
  • 1 cup pumpkin puree *NOT pumpkin pie filling
  • 1 teaspoon vanilla extract
  • 1 ½ teaspoon pumpkin pie spice
  • ½ teaspoon ground cinnamon

Instructions

To make the pie crust

  • Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and place pie crust on top. Brush melted butter on the pie crust and sprinkle sugar and cinnamon. Bake for 15-17 minutes or until a light golden brown. Set aside to cool.

To make ice cream

  • In a medium mixing bowl, beat together the heavy whipping cream with an electric mixer for 3-4 minutes or until light and fluffy. Peaks will form and it will turn into whipped cream.
  • In a large bowl, whisk together the evaporated milk, pumpkin puree, vanilla extract, cinnamon and pumpkin pie spice. Gently fold in the whipped cream until combined.
  • Break up the pie crust into both small and large pieces with your hands. Fold the pie crust bits into the ice cream batter, reserve 1/4- 1/2 cup for the topping.
  • Place the ice cream in a loaf pan or freezer safe container and sprinkle the remainder pie pieces on top. Cover tightly with plastic wrap and freeze for at least 5 hours or until firm. Enjoy!
Find Kathryn's Kitchen Blog on Instagram!Mention @Kathryns.Kitchen.Blog or tag #kathrynskitchen!

Like this recipe? Then you'll love these:

  • Mini Lemon Cheesecakes
    Mini Lemon Cheesecakes
  • Easy Butterfinger® Ice Cream
    Easy Butterfinger® Ice Cream
  • Pumpkin Pie Bars Recipe (Made with a Shortbread Crust)
    Pumpkin Pie Bars Recipe (Made with a Shortbread Crust)
  • Facebook
  • Twitter

Filed Under: Desserts, Halloween, Holidays, Thanksgiving

Reader Interactions

Comments

  1. dannii@hungryhealthyhappy.com'Dannii says

    October 5, 2021 at 8:39 am

    5 stars
    What a great way to use pumpkin. This ice cream looks amazing.

    Reply
    • Kathryn Donangelo says

      October 5, 2021 at 10:01 am

      It is so good, thanks Dannii!

      Reply
  2. mindee@taylorgregs.com'Mindee Taylor says

    October 5, 2021 at 9:10 am

    5 stars
    This recipe tasted amazing! I loved having the pie crust as a part of it too!

    Reply
    • Kathryn Donangelo says

      October 5, 2021 at 10:01 am

      The pie crust is the best part!

      Reply
  3. writerjenn1@gmail.com'Jennifer says

    October 5, 2021 at 9:17 am

    5 stars
    Love this! So easy and creamy and the flavors are perfect for fall!

    Reply
    • Kathryn Donangelo says

      October 5, 2021 at 10:01 am

      Thanks Jennifer!

      Reply
  4. Pam@biscuitsandburlap.com'Pam says

    October 5, 2021 at 9:22 am

    5 stars
    We made this last weekend when we had friends over for football and everyone loved it!

    Reply
    • Kathryn Donangelo says

      October 5, 2021 at 10:01 am

      🙂 Love it! Thank you!

      Reply
  5. chef@globalkitchentravels.com'Chef Mireille says

    October 5, 2021 at 9:58 am

    5 stars
    OMG what a marvelous idea. The pie crust really makes this Pumpkin Ice Cream into something fabulous. What an awesome combination!

    Reply
    • Kathryn Donangelo says

      October 5, 2021 at 10:00 am

      It really is such a delicious combo, thank you!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Welcome to my blog and kitchen! You’ll find delicious, easy, and (mostly) healthy recipes from dinners to desserts! I want to help you bring memorable recipes to your family’s dinner table! To learn more about me, click here.

As Featured In:

Footer

Home    Recipes    Contact Me    Privacy Policy

Categories

COPYRIGHT © 2022 Kathryn's Kitchen Blog

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish. Cookie settingsACCEPT
Privacy & Cookies Policy

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may have an effect on your browsing experience.
Necessary
Always Enabled
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Non-necessary
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
SAVE & ACCEPT