Pumpkin Pie Ice Cream

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What makes Pumpkin Pie Ice Cream so special? Buttery and delicious pie crust pieces IN the ice cream! And it really tastes like pumpkin pie!

I have been seeing lots of pumpkin ice cream recipes floating around the inter-web and while I was on my pumpkin kick, decided to make my own version but with pie crust pieces in it. That’s right. You heard me! Buttery and delicious pie crust pieces IN the ice cream thus creating Pumpkin Pie Ice Cream. Let me tell you, it is amazing. AND, the best part is it really tastes like a pumpkin pie…except frozen.

Pumpkin Pie Ice Cream Ingredients

Hurry and gather up these ingredients so you can have this Pumpkin Pie Ice Cream as soon as possible! Making homemade ice cream is a long process but, man, is it worth every single minute. Here’s what you need:

• Heavy Cream and Half & Half – the perfect blend of dairy to provide creaminess.
• Brown Sugar and Granulated Sugar – both are used to sweeten but brown sugar adds some of its molasses flavor too.
• Salt, Cinnamon, Nutmeg, and Ginger – salt to balance all the other spiced flavors. All of these go great with pumpkin.
• Egg Yolks – egg yolks are used to thicken the base mixture and adds more creaminess to the finished product. Since we cook the base you don’t need to worry about raw egg-related illnesses.
• Pumpkin Puree and Vanilla – adds so much flavor! Don’t confuse pumpkin puree with canned pumpkin pie filling.
• Shortening, Butter, Flour, Salt, and Cold Water – these are used to make homemade pie crust. Alternatively, you can use a store-bought pie crust as well.

How to Make Pumpkin Pie Ice Cream

Making ice cream can sound a little complicated but I’m going to break it down so it’s easier to follow. Four main steps: make the ice cream base on the stove, make and bake the pie crust, combine ice cream base and pie crust in an ice cream maker, and finally, freeze for a couple of hours. For full details see the recipe card down below.

1. Heat cream, half & half, sugars, salt, cinnamon, nutmeg, and ginger in the top of a double boiler until sugars and salt have dissolved. In a small bowl stir egg yolks together to break. Temper the egg mixture. Pour the egg mixture back into double boiler and heat, stirring constantly until it has thickened. Remove from heat. Whisk in pumpkin puree and vanilla. Pour through a fine-mesh strainer, cover and refrigerate 24 hours.
2. In the meantime, preheat the oven. In a small bowl, mix flour and salt together. Cut cold lard and butter into the flour until it’s the size of small peas. Stream in cold water and mix until dough forms. Roll dough out on floured board and cut into small squares. Bake until pie crust pieces are lightly golden. Cool and set aside. {You can crumble the pieces to be smaller if you like.}
3. When you are ready to make your ice cream, assemble the ice cream maker {with frozen bowl} and turn on. Pour ice cream base into the machine and churn until creamy and frozen. In the last 30 seconds pour pie crust pieces into the machine to mix.
4. Scoop ice cream into a larger container, cover and freeze.

Do I have to use an ice cream maker?

If you don’t have an ice cream maker, you might want to invest in one. I love my Cuisinart ice cream maker but I’ve heard that the Kitchenaid attachment works wonders too!

And if you don’t want to purchase one, check out my tutorial on making ice cream without an ice cream maker! {How cool is that?}

More Pumpkin Recipes to Try!

• Pumpkin Pie Bars
• Pumpkin Pie Sheet Cake
• Pumpkin Pie Tacos
• Pumpkin Pie Cheerios Bars

Make this Pumpkin Pie Ice Cream soon, friends!

Printable recipe card is below, have a good day 🙂

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5 from 5 votes

Pumpkin Pie Ice Cream

What makes Pumpkin Pie Ice Cream so special? Buttery and delicious pie crust pieces IN the ice cream! And it really tastes like pumpkin pie!

servings 4 cups

Prep Time 25 minutes mins

Cook Time 15 minutes mins

Total Time 1 day d 40 minutes mins

Cook ModePrevent your screen from going dark

Ingredients

For the ice cream-

• ▢ 1 cup heavy cream
• ▢ 1 cup half & half
• ▢ 1/4 cup packed brown sugar
• ▢ 1/2 cup granulated sugar
• ▢ 1/8 teaspoon salt
• ▢ 6 egg yolks
• ▢ 1/2 teaspoon ground cinnamon
• ▢ 1/8 teaspoon ground nutmeg
• ▢ 1/8 teaspoon ground ginger
• ▢ 1 cup pumpkin puree
• ▢ 1/2 teaspoon vanilla extract

For the pie crust-

• ▢ 1/2 cup all purpose flour
• ▢ 1/4 teaspoon salt
• ▢ 2 tablespoons cold shortening
• ▢ 1 tablespoon cold butter
• ▢ 1-2 tablespoons ice cold water

US Customary - Metric

Instructions

• Heat cream, half & half, sugars, salt, cinnamon, nutmeg, and ginger in the top of a double boiler until sugars and salt have dissolved. In a small bowl stir egg yolks together to break. Stream about 1 cup of hot cream mixture into egg yolks to temper. Pour egg mixture back into double boiler and heat, stirring constantly until it has thickened. You will know it is done when the mixture coats the spatula. Remove from heat. Whisk in pumpkin puree and vanilla. Pour through a fine mesh strainer, cover and refrigerate 24 hours.
• In the mean time, preheat oven to 400 degrees. In a small bowl, mix flour and salt together. Cut cold lard and butter into the flour until it's the size of small peas. Stream in cold water and mix until dough forms. Roll dough out on floured board and cut into small squares. Bake 8-10 minutes or until pie crust pieces are lightly golden. Cool and set aside. {You can crumble the pieces to be smaller if you like.}
• When you are ready to make your ice cream, assemble ice cream maker {with frozen bowl} and turn on. Pour ice cream base into machine and churn for 10-12 minutes or until creamy and frozen. In the last 30 seconds pour pie crust pieces into machine to mix. Scoop ice cream into a larger container, cover and freeze.

Nutrition

Calories: 682kcal | Carbohydrates: 61g | Protein: 10g | Fat: 46g | Saturated Fat: 24g | Cholesterol: 404mg | Sodium: 311mg | Potassium: 314mg | Fiber: 2g | Sugar: 41g | Vitamin A: 11098IU | Vitamin C: 3mg | Calcium: 164mg | Iron: 2mg

Course: Dessert

Cuisine: American

Keyword: pumpkin pie ice cream