Pumpkin Pie Ice Cream - knedir Recipes

The cozy flavors of fall meet the cool creaminess of summer in this decadent Pumpkin Pie Ice Cream. Swirled with aromatic pumpkin spice and studded with crunchy Biscoff cookie bits, every scoop delivers a nostalgic pumpkin pie experience in frozen form.

This delightful treat is easy to make with no eggs or stovetop required—just blend, churn, and freeze. Perfect for Thanksgiving tables or quiet fall evenings, it’s an ideal dessert for pumpkin lovers who want something a little different this season.

Full Recipe:

2 cups heavy cream
1 cup whole milk
14 ounces nonfat sweetened condensed milk (1 can)
8 ounces pumpkin puree (about ½ can)
1 tablespoon pumpkin pie spice
4–6 Biscoff cookies, crumbled

Directions:

In a large mixing bowl, combine the heavy cream, whole milk, condensed milk, pumpkin puree, and pumpkin pie spice. Stir until smooth and well blended.
Pour the mixture into your frozen ice cream maker bowl.
Turn on the machine and churn according to the manufacturer’s instructions.
Add the crumbled Biscoff cookies into the ice cream as it churns.
Churn until the ice cream reaches a soft-serve consistency (about 30–45 minutes).
Transfer the ice cream into a freezer-safe container.
Cover and freeze for 2–4 hours (or overnight) for a firmer texture.
Let thaw at room temperature for 5–10 minutes before serving for easy scooping.

Prep Time: 10 minutes | Churn Time: 45 minutes | Freeze Time: 4 hours | Total Time: ~5 hours
Kcal: 773 kcal | Servings: 8

Recipe Overview

Pumpkin Pie Ice Cream is the chilly, creamy lovechild of two beloved desserts—pumpkin pie and traditional ice cream. It’s everything you adore about fall wrapped up in a frosty scoop: rich pumpkin flavor, warm autumn spices, velvety texture, and a crunch of cookie crumbles that mimic pie crust. This delightful dessert captures the spirit of the season while offering a refreshing twist on a classic. Whether you’re cooling down after a cozy fall feast or simply craving the nostalgic taste of pumpkin spice, this ice cream satisfies with every bite.

Unlike most traditional desserts, this recipe doesn’t require baking, eggs, or custard-making. Instead, it relies on the simple yet magical combination of sweetened condensed milk, heavy cream, and pumpkin puree, making it a perfect project for home cooks of all skill levels. With just a bit of prep and an ice cream maker, you’ll have a decadent dessert that feels gourmet without the stress.

History and Origin

Pumpkin pie itself has deep historical roots in American cuisine, especially tied to Thanksgiving and autumn harvest traditions. Early settlers in the American colonies are believed to have adapted pumpkin-based dishes from Native American culinary practices. Over time, pumpkin pie evolved into the spiced, custardy dessert we know today, solidifying its place as a symbol of fall and family gatherings.

Ice cream, on the other hand, has an even older lineage, with origins dating back to ancient China and Persia. The modern version we enjoy now became popular in Europe during the 17th century and eventually made its way into American culture as a summertime staple. The fusion of pumpkin pie flavors into an ice cream base is a relatively recent innovation, born out of the foodie movement that emphasizes comfort food with a twist. This combination highlights the creativity of modern dessert-making, merging the comfort of heritage recipes with the universal love for frozen treats.

Pumpkin Pie Ice Cream is not just a seasonal flavor—it’s a reflection of culinary fusion, where nostalgia meets novelty. Its rise in popularity is closely tied to the broader pumpkin spice craze that began in the early 2000s, thanks largely to flavored lattes and fall-themed marketing campaigns. As consumers began seeking more unique ways to enjoy the warm flavors of cinnamon, nutmeg, and clove, this ice cream became a welcome addition to the pumpkin spice family.

Variations and Adaptations

One of the most charming things about Pumpkin Pie Ice Cream is how adaptable it is. At its core, it’s a base of creamy dairy, pumpkin puree, and spices—but from there, you can get as creative as you like.

Regional Variations: In the U.S., particularly the South, you might find versions made with sweet potato puree instead of pumpkin, or flavored with bourbon for a more adult treat. In New England, molasses or maple syrup might be used as alternative sweeteners for a deeper flavor profile.

Cultural Twists: If you want to take it international, adding gingerbread spices or even matcha (for a Japanese fusion version) can create a uniquely global interpretation. Some variations include coconut milk for a dairy-free version, or cashew cream for a vegan-friendly take.

Mix-Ins and Toppings: You’re not limited to Biscoff cookies—try gingersnap crumbles, chopped candied pecans, or swirls of caramel or white chocolate. For extra indulgence, layer in pieces of pumpkin roll cake or cookie dough. You can also press this ice cream between graham crackers for the ultimate fall-inspired ice cream sandwich.

These adaptations show how this frozen treat can fit into just about any dietary need or cultural preference, making it a crowd-pleaser in more ways than one.

Nutritional Information

While indulgent, Pumpkin Pie Ice Cream is not without its nutritional nuances. A typical 1-cup serving clocks in around 773 calories, making it a rich and energy-dense dessert. Here’s a deeper dive into its macronutrient breakdown:

Fat: 47g per serving, primarily from the heavy cream and whole milk. Of this, 29g is saturated fat, which contributes to its luxurious mouthfeel.
Carbohydrates: 77g, with 71g from sugars (mostly from the sweetened condensed milk and natural sugars in the pumpkin).
Protein: 16g, which is surprisingly high for a dessert, thanks to the dairy content.

On the micronutrient side, this recipe provides:

Vitamin A: Over 100% of your daily intake, courtesy of the pumpkin puree.
Calcium: A strong 543mg per serving, important for bone health.
Iron & Vitamin C: Minor but notable contributions.

While it’s not a “light” dessert by any means, it’s packed with real ingredients like pumpkin and spices that provide both flavor and some nutritional perks. For those watching their sugar or fat intake, you can consider using low-fat milk or sugar alternatives—though that may slightly alter the texture.

Serving Suggestions and Pairings

Pumpkin Pie Ice Cream is a versatile treat that works beautifully in a variety of presentations. Serve it in a waffle cone dusted with cinnamon sugar for a simple delight, or go full-out with an autumn dessert board featuring candied pecans, caramel sauce, and ginger cookies.

Dessert Pairings:

Pair it with warm apple pie or pumpkin bread to contrast the hot and cold elements.
Scoop it onto a molten chocolate cake for a decadent holiday dessert.
Serve with churros or cinnamon-sugar tortilla chips for a fun and interactive dish.

Drink Pairings:

A pumpkin spice latte or chai tea amplifies the cozy, spiced flavors.
For adult pairings, try a glass of bourbon, a spiced rum cocktail, or even a creamy stout like a pumpkin porter.

Presentation is key—try topping each scoop with whipped cream and a sprinkle of nutmeg or placing it in a hollowed-out mini pumpkin for a charming autumn centerpiece.

Tips and Tricks for Success

To ensure your Pumpkin Pie Ice Cream turns out perfectly, here are a few pro tips:

Use full-fat dairy. Avoid using skim or 2% milk, as the fat content helps prevent ice crystals and keeps the texture creamy.
Chill your base. Before churning, make sure your mixture is very cold—this helps speed up the freezing process and improves the final texture.
Freeze everything. This includes your ice cream maker bowl, the paddle, and even the container you’ll be storing it in. It all contributes to a smoother churn.
Don’t over-churn. Stop when the texture reaches soft-serve consistency—over-churning can lead to a grainy finish.
Add mix-ins at the right time. If you’re using cookies or candies, wait until the last few minutes of churning to fold them in, so they stay intact.

A final touch: if your ice cream is too hard straight from the freezer, let it sit at room temperature for 10 minutes before scooping—it’ll be just right.

Potential Health Benefits

Though rich and indulgent, this recipe offers some surprising health benefits, especially from the pumpkin puree and spices:

Pumpkin: High in beta-carotene, which the body converts to vitamin A, supporting eye health and immunity. It also provides fiber, aiding digestion.
Pumpkin Pie Spice: Usually a blend of cinnamon, nutmeg, ginger, and cloves—these spices have anti-inflammatory and antioxidant properties. Cinnamon, in particular, has been studied for its ability to help regulate blood sugar.
Calcium and Protein: The dairy base provides essential nutrients for bone strength and muscle repair.

Of course, moderation is key, but it’s nice to know your favorite fall treat offers more than just comfort—it brings a bit of nutrition to the party, too.

Conclusion

Pumpkin Pie Ice Cream is more than just a seasonal dessert—it’s a celebration of everything we love about fall. It’s easy to make, endlessly customizable, and manages to be both nostalgic and innovative. From its roots in American tradition to its modern-day creamy twist, it brings together the best of both worlds.

Whether you’re serving it at your Thanksgiving dinner, dishing it up on a chilly October night, or simply sneaking a spoonful straight from the container, this ice cream offers a scoop of comfort, joy, and a whole lot of flavor. So grab your ice cream maker and a can of pumpkin—you’re about to fall in love with fall all over again.