Calling all pumpkin spice lovers! This pumpkin pie ice cream recipe combines your favorites — real cream, pure pumpkin and notes of rich, warm spices like cinnamon and ginger. Serve in a cone or bowl.

A Favorite Pumpkin Flavored Food

Have you ever heard of a little thing called pumpkin spice?

Oh you know, the stuff that the world flocks over as soon as it turns to fall? One day you’re out gardening on the homestead during the heat of the summer, enjoying a tall glass of raspberry iced tea, dreaming of cooler days and then bam! The weather changes and pumpkin spice is everywhere.

Pumpkin spice coffee. Pumpkin spice candles. Pumpkin spice bread. Pumpkin spice body wash. Pumpkin spice lotion. Pumpkin spice rolls. And of course, who could forget the original reason we all love pumpkin, the traditional pumpkin pie with its creamy goodness and flavorful spices.

Well I’m jumping on the pumpkin pie band wagon and calling all pumpkins lovers aboard. Next stop, pumpkin pie ice cream!

Just imagine a homemade ice cream with the delightful combination of fresh cream, pure pumpkin and a touch of sweetness, topped with deep, warming spices like cinnamon, ginger, clove and nutmeg. Scoop up a bowl and top with a little crushed graham cracker and you practically have yourself the perfect slice of pumpkin pie.

Now I can’t say for certain but rumor has it this stuff is addicting. One scoop is not enough. But no need to feel guilty. This recipe uses real cream, unrefined sugar and only natural ingredients that you can easily find organically made. So go ahead, churn up a quart and have yourself a large bowl of pumpkin pie ice cream. Happy fall y’all!

Homemade Pumpkin Ice Cream Recipe

Makes: about 1 quart

Ingredients

1 1/2 cups whole milk
1 cup heavy whipping cream
1/3 cup fructose (or sugar)
1/8 tsp salt
5 egg yolks
3/4 cup canned 100% pure pumpkin
1/3 cup sucanat
1/2 tsp vanilla extract
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/8 tsp clove
Pinch of nutmeg

In a saucepan over medium-low heat, add the milk, fructose, sucanat and salt. Warm until the sugar has dissolved. 

During the meantime, pour the heavy cream into a large bowl. Set a mesh strainer on top.

In a separate bowl, whisk the egg yolks together. Slowly, pour half of the warm milk mixture from the saucepan into the eggs yolks, whisking constantly until combined. (You are tempering the eggs so that they do not turn into scrambled eggs when combined with the warmed milk.) Return the tempered eggs to the saucepan. Over medium low heat stir the mixture constantly with a whisk until the custard has thickened. The consistency should be able to coat the back of a spoon.

Once the custard has thickened to the appropriate consistency, remove from heat and pour through the strainer you set up earlier. Whisk the custard into the cream.

Add the pumpkin, vanilla, cinnamon, ginger, clove and nutmeg to a blender. Slowly, pour the warmed custard mixture into the blender as well. Mix until combined. Place the mixture back into the bowl and chill in the fridge thoroughly. Approximately 4-6 hours.

Freeze in your ice cream maker. Dish up soft serve style or place in your freezer for a firmer consistency.

Homemade Ice Cream Techniques and Tips

Do not overcook your eggs or you will end up with scrambled eggs. Keeping a close eye on them while stirring constantly will help prevent this from happening.

I freeze all of my ice cream in the KitchenAid ice cream maker but my Mom has had great success with the Cusinart electronic ice cream maker.

Fructose is a great option when sweetening your ice cream. Not only does it have a low glycemic index, it also prevents the ice cream from turning rock hard. Sucanat was added to the recipe for its deep molasses flavor and unrefined qualities.

Yield: About 1 quart

Pumpkin Pie Ice Cream

Pumpkin Pie Ice Cream

Ingredients

  • 1 1/2 cups whole milk
  • 1 cup heavy whipping cream
  • 1/3 cup fructose (or sugar)
  • 1/8 tsp salt
  • 5 egg yolks
  • 3/4 cup canned 100% pure pumpkin
  • 1/3 cup sucanat
  • 1/2 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/8 tsp clove
  • Pinch of nutmeg

Instructions

    In a saucepan over medium-low heat, add the milk, fructose, sucanat and salt. Warm until the sugar has dissolved. 

    During the meantime, pour the heavy cream into a large bowl. Set a mesh strainer on top.

    In a separate bowl, whisk the egg yolks together. Slowly, pour half of the warm milk mixture from the saucepan into the eggs yolks, whisking constantly until combined. (You are tempering the eggs so that they do not turn into scrambled eggs when combined with the warmed milk.) Return the tempered eggs to the saucepan. Over medium low heat stir the mixture constantly with a whisk until the custard has thickened. The consistency should be able to coat the back of a spoon.

    Once the custard has thickened to the appropriate consistency, remove from heat and pour through the strainer you set up earlier. Whisk the custard into the cream.

    Add the pumpkin, vanilla, cinnamon, ginger, clove and nutmeg to a blender. Slowly, pour the warmed custard mixture into the blender as well. Mix until combined. Place the mixture back into the bowl and chill in the fridge thoroughly. Approximately 4-6 hours.

    Freeze in your ice cream maker. Dish up soft serve style or place in your freezer for a firmer consistency.

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