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

Reviews for Pumpkin Ice Cream

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kavisha User ID: 8031077 12310
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"

becky66 User ID: 1915904 9980
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."

amyroc7 User ID: 4308776 9979
Reviewed Jun. 22, 2011

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

stylegirl101 User ID: 4363995 6604
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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