Puree or pumpkin pie filling?

Use pure pumpkin puree, not pumpkin pie filling. Pie filling is already sweetened and spiced, which throws off the balance — plain pumpkin puree is what you want.

Can I use fresh pumpkin?

Yes. Roast and puree a sugar pumpkin until smooth and use about 15 ounces. Canned puree is easier and more consistent, but fresh works beautifully.

Do I need an ice cream maker?

\For this custard recipe, yes — the churning is what makes it smooth and scoopable. No-churn pumpkin ice cream is possible but it's a different method (sweetened condensed milk and whipped cream), so it won't be this exact recipe.

Can I make it without eggs?

This is a custard recipe, and the egg yolks are what make it taste like pie. You can make an eggless (Philadelphia-style) version, but it'll be lighter and less rich — I tried it and preferred the custard every time.

Why is my ice cream icy?

Almost always because the base wasn't fully chilled before churning. Refrigerate it at least 4 hours or overnight, and don't over-churn.

Can I make it dairy-free?

Yes — swap the milk and cream for full-fat coconut milk and coconut cream. The texture is slightly different and you'll get a subtle coconut note, but it works.

Pumpkin Ice Cream: The Best Easy Homemade Recipe

Description

This easy homemade pumpkin ice cream tastes just like pumpkin pie — a rich, spiced custard made with real pumpkin, served with cinnamon-sugar pie crisps.

Ingredients

Scale

Ingredients — For the Ice Cream

1½ cups whole milk
1 cup heavy whipping cream
⅔ cup granulated sugar
¼ cup light brown sugar, packed
⅛ tsp salt
5 large egg yolks
1 can (15 oz) pumpkin puree
2 tsp pumpkin pie spice
2 tsp vanilla extract

Ingredients — For the Pie Crisps

1 roll refrigerated pie crust
1½ tbsp melted butter
¼ cup sugar
½ tbsp cinnamon

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Instructions

In a medium saucepan, bring the milk, cream, both sugars, and salt to a simmer (not a boil) over medium heat, stirring occasionally.
Place the egg yolks in a medium bowl. Slowly pour in about 1 cup of the hot milk mixture while whisking constantly to temper the eggs. Pour the egg mixture back into the saucepan and stir slowly until the custard thickens enough to coat the back of a spoon (about 170°F). Remove from heat.
Stir in the pumpkin puree until well combined. Pour the mixture through a mesh strainer into a bowl, then whisk in the pumpkin pie spice and vanilla. Cover and refrigerate 4 hours or overnight.
Churn the chilled mixture in your ice cream maker according to the manufacturer’s instructions. Once it reaches a soft-serve consistency, transfer to a freezer-safe container and freeze until firm.
For the pie crisps: preheat the oven to 350°F and line a baking sheet with parchment paper.
On a lightly floured surface, roll the pie crust out until flattened. Brush with melted butter. Combine the sugar and cinnamon and sprinkle over the crust, then cut into triangles (or any shape).
Bake 10 minutes, until crisp and golden. Cool, then serve alongside the pumpkin ice cream as scoopers.

Notes

Use pumpkin puree, not pumpkin pie filling (which is pre-sweetened and spiced).
Chill the base fully (4 hours minimum) — a warm base is the main cause of icy ice cream.
Let it sit 5–10 minutes before scooping, since homemade ice cream freezes firmer than store-bought.

Prep Time: 4 hours 15 mins
Cook Time: 10 mins
Category: Dessert
Method: Churrned
Cuisine: American