Pumpkin pie ice cream

This seasonal ice cream tastes just like pumpkin pie! It even contains pie crust!

pumpkin pie ice cream

It’s officially pumpkin season at the Eva Bakes household. In the span of one week, I made pumpkin bread, pumpkin cookies and this pumpkin pie ice cream. Good thing I loaded up on pumpkin puree at the grocery store.

pumpkin pie ice cream

I had half a can of pumpkin sitting in my fridge and I didn’t want it to go to waste. Pumpkin ice cream sounded good, but it’s something that I had made before. So I took it a step further and made pumpkin pie ice cream. That means that there were pie crust pieces in the ice cream. Oh yeah.

pumpkin pie ice cream

When my husband asked me what kind of ice cream I was making, I told him. He was initially sad at first because he thought I just said pumpkin. When I clarified that it was pumpkin PIE, his mood immediately improved.

I didn’t have any half and half for my ice cream, so I replaced it with another cup of heavy cream. My custard was very thick and did not take long to churn at all.

pumpkin pie ice cream

The ice cream was super smooth, creamy, and full of pumpkin pie flavor. My husband used to not be a fan of pumpkin but I’ve converted him over the years. He even liked the ice cream and has been sneaking a bowl at night.


Pumpkin pie ice cream

Prep Time15 minutes
Cook Time25 minutes
Chilling time16 hours
Total Time16 hours 40 minutes
Course: Dessert
Cuisine: American
Keyword: Ice Cream
Servings: 1 quart
Author: Eva Bakes


Ice cream

  • 1 cup heavy cream
  • 1 cup half and half
  • ¼ cup brown sugar packed
  • ½ cup granulated sugar
  • teaspoon salt
  • 6 egg yolks
  • ½ teaspoon ground cinnamon
  • teaspoon ground nutmeg
  • teaspoon ground ginger
  • 1 cup pumpkin puree
  • ½ teaspoon vanilla extract

Pie crust

  • ½ cup all-purpose flour
  • ¼ teaspoon salt
  • 2 Tablespoons cold shortening
  • 1 Tablespoon cold unsalted butter
  • 1 to 2 Tablespoons ice cold water


Make the ice cream

  • In a large saucepan set over medium heat, heat the heavy cream, half and half, sugars, salt, cinnamon, nutmeg, ginger and salt.
  • In a small bowl, whisk the egg yolks. Once the cream mixture has warmed up and the sugar has completely dissolved, whisk about ½ to 1 cup of it into the egg yolks. Whisk well. Then pour the egg yolk mixture back into the large saucepan and keep mixing until smooth. The custard will be ready once it thickens and can coat the back of a wooden spoon or a spatula.
  • Remove the ice cream custard from the heat and stir in the pumpkin puree and the vanilla. Strain it through a fine mesh sieve into a large bowl. Allow to cool before transferring to the refrigerator to cool completely overnight.

Make the pie crust

  • Preheat your oven to 400 degrees F. Line a baking sheet with parchment paper or a silicone mat and set aside.
  • In a medium sized bowl, whisk together the flour and salt. Cut in the butter and shortening with two forks or a pastry cutter (you can also use your hands). Keep mixing until you achieve small pea-sized clumps. Slowly add in the cold water and mix until everything just comes together (do not over mix or add too much water).
  • Roll the dough out into a flat shape and cut into small pieces. Bake in your preheated oven for 8-10 minutes or until lightly golden. Allow the pie crust pieces to cool before using.

Assemble the ice cream

  • Churn your ice cream in an ice cream maker according to your manufacturer's instructions. Add in the pie crust pieces and mix well. Transfer to a freezer-proof container and freeze overnight.


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