Pumpkin Ice Cream

Complete with cinnamon and nutmeg, this Pumpkin Ice Cream tastes just like a slice of pumpkin pie…just in ice cream form!

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Complete with cinnamon and nutmeg, this Pumpkin Ice Cream tastes just like a slice of pumpkin pie...in ice cream form!Can we talk pumpkin for a moment here?  The internet (and particularly Pinterest) has been on pumpkin overload since early September.  I guess I don’t mind all that much, though, since I love pumpkin.  Pumpkin spice lattes.  Pumpkin pie.  Pumpkin muffins.  I suspect that my love of pumpkin is related to my love obsession with cinnamon and nutmeg.

One place I don’t love cinnamon and nutmeg, however, is in my beer.  Have you guys noticed how popular pumpkin beers have become over the past few years?  It seems like every brewery has their version.  I’m totally ok with that, too.  Pumpkin beer is delicious!  It goes well with football season.  But my problem with pumpkin beer is that too many of them taste like you just shoved a piece of pumpkin pie into a bottle.  I know some of you are thinking…wait, what’s wrong with pumpkin pie in a bottle?  I know, I know.  Call me strange.  I enjoy pumpkin.  I enjoy cinnamon and nutmeg.  I enjoy beer.  But don’t combine all three together.

Complete with cinnamon and nutmeg, this Pumpkin Ice Cream tastes just like a slice of pumpkin pie...in ice cream form!Pumpkin Ice Cream

One recipe where I do love cinnamon and nutmeg combined with pumpkin is in this Pumpkin Ice Cream.  This is seriously one of my favorite Fall desserts.  It’s loaded with pumpkin and spices, and it’s delicious!  It tastes like you took a piece of pumpkin pie and turned it into ice cream.  But that’s ok!  It’s dessert!  Heck, I went all in and garnished my ice cream with cinnamon sticks.  (I told you I have a problem when it comes to cinnamon…)

Complete with cinnamon and nutmeg, this Pumpkin Ice Cream tastes just like a slice of pumpkin pie...in ice cream form!If you’ve haven’t jumped on the homemade ice cream wagon, then quit stalling!  Ice cream machines aren’t all that expensive, and I use mine all the time.  Sure, ice cream is typically associated with summer, but there are just too many awesome Fall and Winter flavors out there.  The Fall and Winter needs some ice cream love, too…starting with this Pumpkin Ice Cream!

Did you make a batch of this Pumpkin Ice Cream at home?  Leave a comment, or snap a photo and tag me on Instagram (@Spicedblog).  I’d love to see your version!

Complete with cinnamon and nutmeg, this Pumpkin Ice Cream tastes just like a slice of pumpkin pie...in ice cream form!

Pumpkin Ice Cream

Complete with cinnamon and nutmeg, this Pumpkin Ice Cream tastes just like a slice of pumpkin pie...in ice cream form!
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 45 minutes
Chilling Time: 12 hours
Total Time: 12 hours 55 minutes
Servings: 8 servings
Calories: 401kcal



  • Using a medium saucepan, heat the milk until it just begins to simmer.
  • Meanwhile, whisk together the sugar, brown sugar, salt and egg yolks in a medium bowl. Gradually pour half of the hot milk into the egg yolk mixture, whisking vigorously the entire time.
  • Transfer the egg yolk mixture into the saucepan with the remaining milk. Cook over low heat, stirring constantly, until the mixture thickens and coats the back of a wooden spoon (4-6 minutes). (Tip: Do not allow the custard to boil.)
  • Remove mixture from the heat and stir in the heavy cream and vanilla extract. Pour the mixture through a fine-mesh strainer into a clean container.
  • Add the pumpkin, cinnamon, ginger, nutmeg and cloves. Whisk together until mixture is smooth.
  • Transfer mixture into a large bowl and cover with plastic wrap, pressing the plastic directly to the surface of the mixture. Refrigerate overnight.
  • Pour the ice cream mixture into an ice cream maker and freeze according to the manufacturer’s directions. (If you prefer a harder ice cream, just freeze the ice cream for several hours before serving.)
  • (optional) Garnish with cinnamon stick before serving.

Looking for more tasty homemade ice cream recipes?  Check out these other favorites, too:

This homemade French Vanilla Ice Cream is packed with vanilla beans for a deep vanilla flavor.  Grab a scoop for dessert tonight!French Vanilla Ice Cream

Topped with chopped, candied pecans, this Butter Pecan Ice Cream is a classic ice cream flavor!Butter Pecan Ice Cream

This Malted Milk Ice Cream is chocolaty, creamy and delicious...and it's packed with chopped Whoppers!  Grab a bowl and relax!Malted Milk Ice Cream

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  1. I usually eat my pumpkin pie with a side of cinnamon and (lactose free) ice cream – but no need for that anymore, thanks to your pumpkin-cinnamon ice cream – I am just gonna imagine this is made with coconut milk and is totally free of those nahsty lactose fiends! I have a good reason I haven’t jumped on that homemade ice cream bandwagon and that’s cos I’m scuuured I won’t be able to get off – specially with the endless array of pumpkin and cinnamon combinations…if I got on that bandwagon, winter is gonna find me chasing down a bowl of pumpkin ice cream with a extra hot mug of pumpkin spiced coffee …

    1. And what is wrong with chasing down a bowl of pumpkin ice cream and a mug of pumpkin spiced coffee?? The correct answer is “nothing!” Seriously, though, I bet you could come up with all sorts of awesome ice cream recipes using coconut milk. I’ve never made lactose free ice cream, so I’m going to need you to create a good recipe for me. I’ll send you a cookie in exchange. Deal? 🙂

    1. You totally do, Dannii!! I often forget about my ice cream maker when the weather gets colder, but the Fall and Winter need some ice cream love, too!

  2. Yep – I love Pumpkin Beer but I totally agree. It can’t be too dessert tasting. But the ice cream looks great! I’ve never made homemade before, and I think there’s an ice cream machine hidden in our house somewhere…

    1. Oh man, if there is an ice cream machine hidden in your house, Dan, then you owe it to yourself to pull it out! Homemade ice cream is incredible…not to mention really fun, too.

  3. We share the same cinnamon and nutmeg obsession! I love both of those spices and keep them in stock at all times. Fresh nutmeg is the best!! Okay, back to this fantastic ice cream. I love eating ice cream all year so this recipe is definitely one I will have to make soon. And your presentation is spot on!! Love it!

    1. Thank you so much, Tamara! I think it’s just wrong that ice cream gets cornered into just the summer months. I mean I love me a delicious ice cream cone in the summer and all…but the Fall and Winter deserve some ice cream love, too, right?? And you can’t go wrong with pumpkin…especially in October!

  4. I kept telling myself that it was too late for ice cream. Ice cream season has passed. Stop thinking about pumpkin ice cream.

    Now you’ve done it! As soon as my taxi pulls up to my condo in Atlanta, the ice cream freezer bowl is going in the freezer. I don’t care what vegetables and broths have to be moved. This looks amazing!!!! Pinned.

    1. It’s never too late for ice cream, Lindsey!! The summer gets to have all the ice cream love…but I’m determined to let the Fall and Winter share in the fun, too. Those veggies better already be on a roasting pan by the time you roll back up in Atlanta!

  5. Mate, you need to move to Australia- pumpkin is eaten year round- although rarely in sweet form- always roasted/soups/etc. You guys up North are slowly starting a trend.

    If anyone ever puts cinnamon or nutmeg in my beer…..

    1. Pumpkin year round?? Now that’s absolutely where I need to be! Pumpkin soup is amazing, but I’ve never actually tried to make it myself.

      I actually laughed out loud at the thought of someone sneaking up and putting cinnamon in your beer. Some bars/restaurants offer pumpkin beer with a cinnamon+sugar rim. Uh, no thanks.

    1. I couldn’t agree more, Z! We need to start a campaign to keep pumpkin going until Valentine’s Day…are you in? We could be co-presidents of the Pumpkin 4 Life club!!

    1. So here’s the thing. I don’t like pumpkin pie beers, but I’ve found that pumpkin stouts are usually really tasty. We stocked up on some from a small brewery in Vermont (Rockart) that is amazing. It’s a dark beer brewed with pumpkin but no spices. In the meantime, I suggest two…no three…scoops of pumpkin ice cream on a waffle cone. I can make that happen if you’d like?

  6. There you go, taunting me with your homemade ice cream again. How about you just move down to Long Island already and we can share? That’s what true friends would do, you know. There is a house for sale 2 doors down… just saying. #wolfpackeats

    1. Nice try, my good man. I tried for the whole Spring and Summer to get you to move up here, and you just ignored me. That means I’m keeping all of the ice cream for myself. In fact, I’m coming down to your freezer and stealing your ice cream, too. Haha! 🙂

  7. I have high hopes for this recipe. After having Pumpkin Ice Cream that tasted like pumpkin pie at Mother’s Ice Cream, I have been searching for a similar recipe. All have been disappointing so far. I’m looking for something that tastes like ice cream with the pumpkin pie flavor, not a frozen brick of pumpkin with spices in it. Please let this be the one!

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