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Pumpkin Ice Cream Recipe

Pumpkin Ice Cream Recipe

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. YIELD:4-6 servings


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


  • 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.

Nutritional Facts

1 serving (1 cup) equals 190 calories, 10 g fat (6 g saturated fat), 39 mg cholesterol, 72 mg sodium, 24 g carbohydrate, 2 g fiber, 4 g protein.

Reviews for Pumpkin Ice Cream

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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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Wine Pairings

Sweet White Wine

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