I’m absolutely obsessed with this no-churn pumpkin ice cream. It’s everything I love about fall desserts– creamy, cozy, and spiced just right. And I don’t even need an ice cream maker to make it! I use real pumpkin purée, a swirl of sweetened condensed milk, and plenty of pumpkin pie spice to get that classic flavor. But the part that makes it extra special? I fold in chunks of baked pie crust so every scoop tastes like a slice of homemade pumpkin pie. It’s my favorite way to serve a fall-inspired treat when it’s still too warm to turn on the oven!
Pumpkin Pie Ice Cream
This no churn pumpkin ice cream delivers all the flavor of classic pumpkin pie in a cold and creamy dessert. Whipping the cream separately before folding in the pumpkin and sweetened condensed milk creates a fluffy base that mimics churned ice cream– no machine required. The pumpkin purée adds moisture and authentic fall flavor, while the pumpkin pie spice balances it with warmth and depth.
Best of all, folding in real pie crust (I usually go with my homemade food processor pie crust for the flakiest chunks, but store-bought works too) gives it that buttery, flaky texture that makes each bite taste just like the real deal. It’s an easy, make-ahead dessert that’s perfect for fall dinners, Friendsgiving, or cozy nights in.
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Why I Always Bake the Crust Longer
After testing this recipe a few times (okay, more than a few!), I realized that baking the pie crust a little longer than usual (until it’s deeply golden) makes a huge difference. The extra time in the oven gives those crust chunks a toasty, nutty flavor that reminds me of the perfectly crisp edges of a homemade pie. Plus, the longer bake gives the crust a sturdier texture, so it holds up better in the ice cream. I always let it cool completely before folding it in, which helps keep those buttery layers intact even after freezing. It’s a small tweak that makes every bite that much better.
No Churn Pumpkin Ice Cream Recipe
Equipment
- Kitchen Scale (optional)
- Hand Mixer or Stand Mixer
- 9×5-inch Loaf Pan
Ingredients
- 2 cups heavy whipping cream
- 14 ounces sweetened condensed milk (1 can)
- ½ cup pumpkin puree
- 1 teaspoon pure vanilla extract
- 1 teaspoon pumpkin pie spice
- 1 9-inch refrigerated pie crust baked and broken into chunks
Instructions
- Add the heavy cream to the bowl of a stand mixer fitted with the whisk attachment. Beat on medium speed until the cream becomes whipped cream, about 2 minutes.2 cups heavy whipping cream
- Add the sweetened condensed milk, pumpkin puree, vanilla extract, and pumpkin pie spice. Fold them gently into the whipped cream.14 ounces sweetened condensed milk, ½ cup pumpkin puree, 1 teaspoon pure vanilla extract, 1 teaspoon pumpkin pie spice
- Add the pie crust chunks and fold them in as well.1 9-inch refrigerated pie crust
- Transfer the ice cream base to a 9×5-inch loaf pan and smooth out the top. Wrap the pan in plastic wrap and place it in the freezer for at least 12 hours.
- Once the ice cream is set, scoop and enjoy.
Notes
- The cooked pie crust chunks add a great texture to this pumpkin pie ice cream. You carefully fold those into the mixture so that you don’t break them up to much.
- You don’t need an ice cream maker for this recipe. However, if you have one, it is meant to speed up the process of freezing your ice cream base. So, if you don’t want to wait 12 hours for hardened ice cream, an ice cream maker will speed it along.
- Be sure to let the ice cream sit in the freezer for a minimum of 12 hours before you serve it.
How to Make Pumpkin Pie Ice Cream Step-by-Step
Gather your Ingredients: Gather up everything you need to begin. If you haven’t already, bake the pie crust according to the package instructions, let it cool, then break it up into pieces. I like good-sized chunks, but little cubes also work well if you like a more uniform texture.
Whip the Cream: Add 2 cups of cold heavy whipping cream to the bowl of a stand mixer fitted with the whisk attachment. Beat on medium speed until the cream becomes whipped cream, about 2 minutes.
Mix and Set: Add 14 ounces (1 can) of sweetened condensed milk, ½ cup of pumpkin puree, 1 teaspoon of vanilla extract, and 1 teaspoon of pumpkin pie spice. Fold them gently into the whipped cream. Add 1 cup of cooked pie crust chunks and fold them in as well. Transfer the ice cream base to a 9×5-inch loaf pan and smooth out the top. Wrap the pan in plastic wrap and place it in the freezer for at least 12 hours. Once the ice cream is set, scoop and enjoy. I love mine drizzled with buttery brown sugar caramel sauce for that extra decadent touch!
How to Store
Store leftover pumpkin pie ice cream in an airtight container in the freezer for up to 1 week. I like to let it sit out on the counter for 5-10 minutes before scooping to let it soften up just a touch. This makes it easier to scoop.
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