A pumpkin-focused recipe might seem a little late since it’s Halloween day, but this one is actually perfect timing because it’s inspired by pumpkin pie. There’s a big difference: anything that channels pie belongs in Thanksgiving territory. Ready for pumpkin pie ice cream? Here’s a smooth, spiced recipe that tastes like the dessert you love but in scoopable form—ideal for waffle cones or a bowl.
Pumpkin pie has been my favorite Thanksgiving treat since childhood, but only the homemade kind—like the pies my mom and grandmother made. This ice cream captures those flavors and transforms them into a creamy, spiced frozen dessert that pairs perfectly with warm crusty pie or a crisp waffle cone.
Ingredients
- 1 cup whole milk
- 1 cup heavy whipping cream
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar
- Pinch of salt
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 1/4 cups canned pumpkin purée
Instructions
Start by whisking together 2 tablespoons of the whole milk with the cornstarch, vanilla, cinnamon, and nutmeg in a small bowl until the cornstarch dissolves. In a saucepan, combine the remaining milk with the heavy cream, granulated sugar, light brown sugar, and a pinch of salt.
Prepare an ice bath in a large bowl to chill the ice cream base quickly after cooking. Place the saucepan on the stove and bring the milk and cream mixture to a gentle simmer over medium heat. Once simmering steadily, continue to heat for 6 minutes, whisking frequently to prevent scorching.
Lower the heat to low and slowly whisk in the cornstarch mixture. Raise the heat back to medium and cook for another 2 minutes, stirring constantly— you should feel the base begin to thicken slightly. Remove the pan from the heat and stir in the pumpkin purée until fully incorporated.
Immediately set the saucepan into the ice bath and keep stirring to cool the mixture rapidly and evenly. When the base has cooled, transfer it to an airtight container and refrigerate for at least one hour to chill thoroughly.
Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s directions. Depending on your machine, churning took about 20 minutes for the mixture to thicken and set. Once churned, transfer the ice cream to freezer-safe containers, seal with airtight lids, and freeze overnight to firm up.
Recipe: Anissa Saxton
Photography: Amelia Tatnall Lawrence
Styling: Brittni Mehlhoff
Are you a pumpkin pie fan? What’s your favorite Thanksgiving dessert?