pumpkin pie ice cream

I promised no more chocolate chips for a bit and I intend to make good on that promise starting with this recipe.

Boom! I just went and got all kinds of seasonal on you. I won’t lie, this was definitely one of the more labor intensive ice creams that I have made but it tastes exactly like pumpkin pie. You’re welcome.

Pumpkin Pie Ice Cream (adapted from here)

1 1/2 cups whole milk
1 cup (250 ml) heavy cream
1/3 cup plus 2 tablespoons granulated sugar
1 1/2 tablespoons pumpkin pie spice
1/4 teaspoon kosher salt
5 large egg yolks
1/8 cup maple syrup
1/2 teaspoon vanilla extract

3/4 cup canned pumpkin (note: you want straight pumpkin not canned pumpkin pie mix)

I followed the steps listed in the recipe above sans the brown sugar. Instead I added that with the canned pumpkin and spent 30 minutes pushing that shit through a strainer to ensure smooth ice cream. I am noting if not a perfectionist.

You should make this. It is good.


  1. says

    you’ve turn full blown Betty Crocker on me…and I love it.

    Mouth…watering. That’s what’s happening right now. And leaving me walking around this airport in Miami on the search for pumpkin ice cream (yeah, it’s 9 am) to no avail…

  2. says

    Your ice cream looks way more delicious than David Lebovitz’s. Sidenote, I am doing strict paleo for…. as many days as I can stand it, so I will be refraining from viewing your delicious recipe posts for a while. Wah.

  3. says

    yum! did you find any aftertaste tang of pumpkin? i’m guessing maybe not with the cream… i find when using more than about 1/2 cup, it overwhelms a lot of recipes.

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