Pumpkin Pie Ice Cream


A funny thing happened when I made this ice cream. I first made it when my parents were in town last weekend. They loved it. Dan loved it. I loved it.

{Minus the grainy texture that came from crushing the graham crackers into too small of pieces. Don’t do that.}

It was too dark to take photos the night that I made it, so I figured I would take them the next day when it was light out.

And then we were gone all day and it was dark again by the time I had a chance to photograph it. “Tomorrow morning,” I told myself.

But by then…it was gone. There wasn’t a single scoop left.

So I had to make it again, this time with bigger graham cracker pieces. All so I could get a decent photo.


As you can imagine, Dan and I were bummed that we’d have to eat more pumpkin pie ice cream.

Pumpkin Pie Ice Cream

Prep Time: 1 hour, 30 minutes

Cook Time: 20 minutes

Yield: 1 1/2 packed quarts

Pumpkin Pie Ice Cream

This ice cream is the perfect ending for any autumn meal, even for Thanksgiving dinner. Be careful not to crush the graham crackers into too small of pieces. It will still taste delicious, but the texture will be grainy instead of creamy.

If you don't have pumpkin pie filling, you can use 1 cup pumpkin puree + 2 teaspoons ground cinnamon + 1/4 teaspoon ground cloves + 1/2 teaspoon ground nutmeg + 1/4 teaspoon ground allspice.


  • 1 cup pumpkin pie filling
  • 3/4 cup granulated sugar
  • 1 3/4 cup heavy cream
  • 1 1/4 cup low-fat milk
  • 4 graham crackers, broken into 1/2" pieces


  1. Combine the pumpkin, sugar, cream and milk in a small saucepan over low heat. Heat through, stirring until the sugar is dissolved and everything is well mixed. Allow to cool for 15 minutes before transferring to the refrigerator to cool completely {at least one hour}.
  2. Process according to your ice cream maker's instructions. Five minutes before the ice cream is done, add the graham cracker pieces. Freeze any uneaten ice cream in a freezer-safe, airtight container.


  1. says

    Yum yum yum! Instead of the graham crackers, I think I’d top my with some candied pecans. =)
    Maybe I shouldn’t put the icecream maker away…

    • Julie @savvyeats says

      Mmmm. I wanted to use candied pecans, but didn’t have any pecans around. Try it! πŸ™‚

  2. says

    Oh my goodness… I was just talking to my friend yesterday about how my ice cream maker is getting dusty… this will be the perfect recipe to “dust it off.” I have tried pumpkin ice cream… but pumpkin pie is taking it to a whole new level of yummy.

  3. says

    I’m so intimidated by ice cream but this may make me get over that. Okay, I think I just found something to add to my wishlist for Christmas! πŸ™‚ I’m thinking this and then maybe a caramel ice cream with hunks o’ gingerbread.

    I really should eat lunch. HA!

    • Julie @savvyeats says

      Haha. Subconsciously, I think we waited until it was too dark every time we ate it so that I’d have to make it again… πŸ˜‰

  4. says

    julie, i just made this and am eating it in front of my computer as i type. DELICIOUS!! πŸ™‚

    brad’s eating it over pumpkin walnut bread that i made earlier today and he’s moaning and groaning over how good it tastes!

  5. says

    Today is my birthday and I thought you should be amongst the first to know that my wonderful husband bought me an ice cream maker. This recipe is going to be one of the first things I make. I can hardly wait!

  6. Rialtus says

    I made the base last night, in preparation for everything to cool down. My wife tasted it, knelt down, and asked me to marry her. πŸ™‚ Nice thing to do with the remainder of the pumpkin from the pumpkin spice sauce (which, like others, was brown but very good).

    • Julie @savvyeats says

      I hope you enjoyed the ice cream! As for the syrup, many people have had good luck with straining it after cooking to achieve a clearer color.

  7. says

    It took a few weeks for me to finally get around to making this, but we made a batch last night and it is SO GOOD! I was concerned that using spices in pumpkin puree instead of the pie filling would make the ice cream grainy, but it didn’t. Also, the graham crackers are genius. The color of mine was is even lighter than yours, which I kind of like.