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+ servings
close up photo of scoops of pumpkin pie ice cream

No-Churn Pumpkin Pie Ice Cream

This pumpkin pie ice cream recipe is so creamy, with warm spices, candied ginger, and crushed graham crackers. No ice cream maker needed to make it!
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Prep Time :15 minutes
Freezing Time :6 hours
Yield: 8 servings
Author: Amanda Paa



  • 3/4 cup pumpkin puree, canned or roasted
  • 1 (14 ounce) can sweetened condensed milk
  • 2 teaspoons pure vanilla extract
  • 1/4 teaspoon sea salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1 3/4 cups cold heavy cream
  • 1/3 cup finely crushed graham crackers, gluten free or regular
  • 1/4 cup thinly sliced and chopped candied ginger


  • In a medium bowl, whisk together the sweetened condensed milk, pumpkin, vanilla, spices, and salt until completely combined.
  • In a large bowl of a standing mixer (or you can use a hand mixer) fitted with a whisk attachment, beat the heavy cream on high until stiff peaks form.
  • Whisk 1/2 of whipped cream into pumpkin mixture until no streaks remain.
  • Then, gently fold remaining whipped cream into pumpkin mixture using a spatula, moving your spatula from the bottom of the bowl and folding over the top of the mixture, until all whipped cream is incorporated.
  • Put half of ice cream into a regular sized loaf pan, and sprinkle with 1/2 of the crushed grahams and 1/2 of the ginger. Put remaining ice cream over the top of that, and finish with another layer of crushed grahams and ginger. Cover pan with aluminum foil (not touching ice cream) and freeze for minimum of 6 hours. Enjoy!