No-Churn Pumpkin Pie Ice Cream
There’s something truly satisfying about making your own ice cream at home, especially when it involves the cozy flavors of fall. Let me tell you, once you try this no-churn pumpkin pie ice cream, you’ll be hooked. The creamy texture, the touch of pumpkin puree, and that delightful swirl of caramel and candied pecans create a dessert that’s not just delicious but also a conversation starter at any gathering. Perfect for Halloween parties, Thanksgiving feasts, or simply a Saturday night treat, it captures the essence of pumpkin pie in a cool, creamy scoop.
Why you’ll love this dish
This no-churn pumpkin pie ice cream is not only easy to whip up, but it also brings a playful twist to a classic dessert. You’ll love how effortlessly it comes together with just a few ingredients. It’s perfect for those who want to impress guests without spending hours in the kitchen. Plus, it’s an excellent way to use up leftover pumpkin puree after making pumpkin bread or pie.
“Absolutely delicious! I made this for a family gathering, and everyone went back for seconds. The blend of pumpkin and caramel is a winner!”
The cooking process explained
Making no-churn pumpkin pie ice cream is simpler than you might think. Start by gathering your ingredients, which blend together to form a luscious pumpkin cream base. You’ll then layer this with caramel sauce and candied pecans, creating beautiful swirls and textural contrasts. After some freezing time, the ice cream is ready to serve. Here’s how it all comes together:
What you’ll need
- Key ingredients
- 2 cups heavy cream
- 1 cup sweetened condensed milk
- 1 cup pumpkin puree
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1/2 cup caramel sauce
- 1/2 cup candied pecans
Feel free to make swaps if needed, such as using coconut cream for a dairy-free alternative or different nuts based on your preference.
Step-by-step instructions
- In a large bowl, whisk together the heavy cream, sweetened condensed milk, pumpkin puree, vanilla extract, and pumpkin pie spice until everything is well combined.
- Pour half of this creamy mixture into a freezer-safe container.
- Drizzle half of the caramel sauce over the mixture, then sprinkle half of the candied pecans on top.
- Pour the remaining pumpkin ice cream mixture on top, and repeat with the remaining caramel sauce and candied pecans.
- Using a knife or spatula, gently swirl the caramel and pecans into the ice cream.
- Cover the container and freeze for at least 6 hours, or until firm. Serve and enjoy your delicious homemade treat!
Best ways to enjoy it
Serving this no-churn pumpkin pie ice cream can be just as delightful as making it! Consider scooping it into chilled bowls for that extra touch. Top with an additional drizzle of caramel sauce and a sprinkle of crushed pecans for elegance. Pair it with slices of warm apple pie or alongside a warm chocolate brownie for a decadent dessert experience. You can also layer it with graham cracker crumbs in a parfait glass for a fun visual treat.
Keeping leftovers fresh
To store your ice cream, ensure it’s sealed tightly in its container with a lid to prevent freezer burn. It should stay fresh for up to a month—though, let’s be honest, it might not last that long! If you have leftovers, it’s a great idea to use a clean ice cream scoop to serve, as it helps keep the texture intact.
Helpful cooking tips
- Make sure your heavy cream is very cold before whipping; this helps achieve a fluffier consistency.
- If you want to save time, combine the pumpkin puree with the sweetened condensed milk and spices a day ahead for a richer flavor.
- When swirling in the caramel and pecans, don’t over-mix; you want those beautiful streaks to remain visible!
Creative twists
Feel free to experiment with this base recipe! Consider adding layers of chocolate fudge, alternating with the pumpkin mixture for a chocolate-pumpkin delight. You could also swap out the pecans for crushed graham crackers for that classic pie crust flavor. For a little kick, try adding a pinch of cinnamon or nutmeg to the cream mixture.
Your questions answered
What is the prep time for this ice cream?
Prep time is about 15 minutes, making it a quick and easy dessert option. Just be sure to factor in the freezing time of at least 6 hours.
Can I substitute any ingredients for dietary needs?
Yes! You can use a dairy-free heavy cream and coconut milk as a substitute for the sweetened condensed milk to make this recipe vegan.
How long can I store homemade ice cream?
If stored properly in an airtight container, your no-churn pumpkin pie ice cream can last up to a month in the freezer.
With its rich flavors and creamy texture, this no-churn pumpkin pie ice cream is bound to become a favorite in your dessert repertoire. You’ll enjoy a taste of fall all season long with every scoop!
No-Churn Pumpkin Pie Ice Cream
Ingredients
Main ingredients
- 2 cups heavy cream Make sure it's very cold for better whipping
- 1 cup sweetened condensed milk Can substitute with coconut milk for a vegan option
- 1 cup pumpkin puree
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
Swirls and toppings
- 1/2 cup caramel sauce Use half for mixing into the ice cream, and save half for topping
- 1/2 cup candied pecans Can replace with other nuts or crushed graham crackers
Instructions
Preparation
- In a large bowl, whisk together the heavy cream, sweetened condensed milk, pumpkin puree, vanilla extract, and pumpkin pie spice until well combined.
- Pour half of this creamy mixture into a freezer-safe container.
- Drizzle half of the caramel sauce over the mixture and sprinkle half of the candied pecans on top.
- Pour the remaining pumpkin ice cream mixture on top, and repeat with the remaining caramel sauce and candied pecans.
- Using a knife or spatula, gently swirl the caramel and pecans into the ice cream.
- Cover the container and freeze for at least 6 hours, or until firm. Serve and enjoy!
