Pumpkin Pie Ice Cream Recipe
There’s something about pumpkin pie ice cream that gives you the best of both seasons. It has all the cozy flavor of homemade pumpkin pie—pumpkin, cinnamon, nutmeg, vanilla, and a buttery graham cracker crust—but in a cold, creamy scoop.
This homemade pumpkin pie ice cream is especially good for that transition from late summer into fall when you’re ready for pumpkin everything, but it’s still far too warm outside to give up frozen desserts.
And yes, we're putting pieces of graham cracker crust right into the ice cream. That’s what takes it from plain pumpkin ice cream to pumpkin PIE ice cream.
Why You'll Love This Pumpkin Pie Ice Cream
The ice cream itself is rich and creamy without losing the pumpkin flavor. Pumpkin puree gives it that classic orange color and earthy sweetness, while pumpkin pie spice makes every bite taste like fall.
The graham cracker pieces add a buttery crunch similar to eating a slice of pumpkin pie with the crust.
It’s also a great make-ahead Thanksgiving dessert. Serve it on its own, alongside warm apple pie or pecan pie, or even add a scoop to a slice of pumpkin pie if you want to go all-in.
Ingredients
For the Pumpkin Ice Cream
1 cup pumpkin puree
2 cups heavy whipping cream
1 cup whole milk
¾ cup brown sugar, packed
1 teaspoon vanilla extract
1½ teaspoons pumpkin pie spice
½ teaspoon ground cinnamon
¼ teaspoon salt
For the Graham Cracker Pie Pieces
1 cup graham cracker crumbs
3 tablespoons melted butter
2 tablespoons brown sugar
½ teaspoon cinnamon
How to Make Pumpkin Pie Ice Cream
1. Make the Graham Cracker Pieces
Preheat the oven to 350°F.
Combine the graham cracker crumbs, melted butter, brown sugar, and cinnamon in a small bowl.
Press the mixture into a thin layer on a parchment-lined baking sheet or small baking dish.
Bake for about 8–10 minutes, until lightly golden and fragrant.
Allow it to cool completely, then break it into small chunks. You want irregular little pieces rather than fine crumbs so you can actually taste the "pie crust" throughout the ice cream.
2. Make the Pumpkin Ice Cream Base
Add the pumpkin puree, brown sugar, pumpkin pie spice, cinnamon, vanilla, and salt to a large mixing bowl.
Whisk until completely smooth. Pour in the heavy cream and whole milk and whisk again until everything is thoroughly combined.
For the creamiest texture, refrigerate the mixture for at least 2 hours, or until thoroughly chilled.
3. Churn the Ice Cream
Pour the chilled pumpkin mixture into your ice cream maker.
Churn according to the manufacturer's directions, usually around 20–30 minutes, until the mixture reaches a thick soft-serve consistency.
4. Add the Pie Crust
During the final few minutes of churning, add about ¾ of the graham cracker pieces.
Save the remaining pieces for layering and serving.
5. Freeze
Spoon half of the pumpkin ice cream into a freezer-safe container.
Sprinkle over some of the reserved graham cracker pieces, then add the remaining ice cream.
Finish with a few more pieces on top.
Cover tightly and freeze for 4–6 hours, or until scoopable and firm.
Can I Make Pumpkin Pie Ice Cream Without an Ice Cream Maker?
Yes. Whip 2 cups of cold heavy whipping cream until stiff peaks form. In another bowl, mix 1 cup pumpkin puree with one 14-ounce can of sweetened condensed milk, the vanilla, pumpkin pie spice, cinnamon, and salt.
Gently fold the whipped cream into the pumpkin mixture until no streaks remain.
Fold in the graham cracker pieces, transfer everything to a loaf pan or freezer-safe container, and freeze for at least 6 hours or overnight.
The texture won't be exactly the same as churned ice cream, but it makes an easy no-churn pumpkin pie ice cream.
What Is the Difference Between Pumpkin Ice Cream and Pumpkin Pie Ice Cream?
Pumpkin ice cream primarily tastes like creamy pumpkin and fall spices.
Pumpkin pie ice cream recreates the entire dessert. In this recipe, the brown sugar, cinnamon, pumpkin pie spice, and buttery graham cracker pieces give you flavors reminiscent of both pumpkin pie filling and crust.
Is Canned Pumpkin or Pumpkin Pie Filling Better?
Use 100% pure pumpkin puree, not canned pumpkin pie filling.
Pumpkin pie filling already contains sweeteners and spices, which makes it harder to control the sweetness and flavor of homemade ice cream.
How to Keep Homemade Pumpkin Ice Cream Creamy
Pumpkin contains quite a bit of water, so homemade pumpkin ice cream can become harder in the freezer than commercial ice cream.
For the best texture, don't substitute low-fat milk for the whole milk or heavy cream. The fat helps create that rich, creamy consistency.
Also let the frozen ice cream sit at room temperature for about 5–10 minutes before scooping.
Pumpkin Pie Ice Cream Toppings
This is delicious straight from the container, but toppings can turn a couple scoops into a full fall dessert.
Try it with whipped cream, caramel sauce, crushed graham crackers, toasted pecans, cinnamon, candied pecans, or an extra sprinkle of pumpkin pie spice.
For an especially decadent version, drizzle warm caramel over the ice cream and finish it with graham cracker crumbs.
How to Store Homemade Pumpkin Pie Ice Cream
Store the ice cream in a tightly sealed freezer-safe container.
For the best flavor and texture, enjoy it within about 2 weeks. Pressing a piece of parchment paper directly against the surface before covering the container can also help reduce ice crystals.
Final Thoughts
This Pumpkin Pie Ice Cream recipe is what happens when a cozy fall dessert meets an ice cream shop favorite. Creamy pumpkin ice cream, brown sugar, warm spices, and buttery graham cracker pieces give you pumpkin pie flavor in every scoop.
It’s especially perfect for those first warm weeks of pumpkin season when you're craving cinnamon and pumpkin spice but the weather still says ice cream.
