Pumpkin Ice Cream Recipe
Pumpkin Ice Cream Recipe photo by Taste of Home

Pumpkin Ice Cream Recipe

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This recipe is a good way to use up your homegrown pumpkin. Or feel free to substitute canned pumpkin for the fresh.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4-6 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4-6 servings


  • 1 cup canned pumpkin
  • 1/4 teaspoon pumpkin pie spice
  • 1 quart vanilla ice cream, softened
  • Gingersnaps, optional

Nutritional Facts

1 cup: 190 calories, 10g fat (6g saturated fat), 39mg cholesterol, 72mg sodium, 24g carbohydrate (17g sugars, 2g fiber), 4g protein


  1. In a large bowl, combine the pumpkin and pie spice until well blended. Stir in ice cream. Freeze until serving. Garnish with gingersnaps if desired. Yield: 4-6 servings.
Originally published as Pumpkin Ice Cream in Country Woman September/October 1995, p37

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Reviewed Oct. 11, 2014

"this is an awesome recipe! I made it for a practical at school and the examiner absolutely loved it! gonna be making pumpkin ice cream a lot from now on"

Reviewed Jul. 16, 2012

"I made this a couple of times for group projects where I had worked. Very original and unique idea and flavor....even those skeptical of the pumpkin flavor in the ice cream really liked it."

Reviewed Jun. 22, 2011

"i really loved this. thank you for sharing this recipe!"

Reviewed Oct. 2, 2009

"I think I may use this for my next outing! It will be really useful for people who like ice cream."

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