No Churn Pumpkin Pie Ice Cream Recipe

My Fall Favorite

I love pumpkin pie. But sometimes, I want it cold and creamy. So I made this ice cream. It tastes just like the pie. It even has crust pieces in it. I still laugh at that. Pie inside ice cream!

This matters because it’s about joy, not perfection. It’s swirled, not smooth. The messy swirls make it special. It’s a happy little mess. What’s your favorite fall treat? Is it apple crisp or something else? Tell me.

No Machine Needed

You don’t need a fancy ice cream maker. Just two bowls and a mixer. The secret is the sweetened condensed milk. It keeps the ice cream soft. Whipping the cream makes it fluffy. Doesn’t that smell amazing?

Folding it all together is the fun part. Be gentle. You want to keep the air in. That’s what makes it light. *Fun fact: This method is called “Philadelphia-style.” It’s one of the oldest ways to make ice cream!

The Swirling Party

After two hours, you get to play. Drop spoonfuls of the spiced pumpkin puree on top. Then take a knife and swirl. Push it deep down. Now add the baked crust pieces. Swirl again. It’s like a treasure hunt in every bite.

My grandson once added too many crust pieces. The whole pan was crunchy. We loved it. Do you like lots of mix-ins, or just a few? I’m curious.

Why The Wait Matters

You must freeze it solid. Wait at least three more hours. I know, waiting is hard. But this matters. It lets all the flavors get to know each other. The spice gets cozy with the cream.

It becomes one perfect taste. Patience makes it better. While you wait, think of a happy fall memory. What does fall smell like to you? For me, it’s this ice cream and crisp leaves.

A Sweet Little Secret

This recipe is about sharing. It’s too much for one person. Make it for someone you love. Food tastes better when shared. That’s the real secret ingredient.

It turns a simple dessert into a memory. So scoop it into bowls. Watch smiles appear. That’s the whole point, isn’t it?

Ingredients:

Ingredient	Amount	Notes
Pumpkin puree	1 cup	For the pumpkin pie puree
Pumpkin pie spice	1 ½ teaspoons	For the pumpkin pie puree
Heavy cream	2 cups	For the ice cream base
Sweetened condensed milk	14 ounces	For the ice cream base
Pumpkin pie spice extract	1 teaspoon	For the ice cream base
Pumpkin pie spice	1 teaspoon	For the ice cream base
Pie crust	1	Baked, cooled and broken into pieces, for the ice cream base

My No-Churn Pumpkin Pie Ice Cream

Hello, my dear! Come sit. Let’s make some magic. This is pumpkin pie, but as ice cream. No fancy machine is needed. Just a bowl and a happy heart. I love making this when the leaves turn. It tastes like a hug from autumn. Doesn’t that smell amazing? The spice just warms the whole kitchen. My grandson calls it “frozen pie.” I still laugh at that. Let’s begin.

Step 1

First, we make the pumpkin swirl. Scoop your pumpkin puree into a bowl. Add the pumpkin pie spice. Stir it all together until it’s cozy and orange. Pop it in the fridge. It needs to get cold. A cold swirl stays pretty in our ice cream.

Step 2

Now, the sweet base. In a big bowl, mix the sweetened condensed milk with the spice and extract. It will be thick and golden. Set this aside. Now, take your heavy cream. Whip it until it forms soft, fluffy peaks. It looks like a cloud! (My hard-learned tip: chill your bowl and whisk first. It whips up so much faster.)

Step 3

Time to be gentle. Spoon half of your whipped cream into the sweet milk. Fold it in with a spatula. No stirring! We want it light. Then add the rest. Fold until it’s all one creamy dream. See how smooth it is? What’s your favorite fall smell? Share below!

Step 4

Pour this creamy mix into a loaf pan. Cover it and freeze for two hours. It needs to get firm, but not solid. Like a soft-serve stage. This is the perfect time for our swirls. That’s the fun part.

Step 5

Get your cold pumpkin mix and pie crust pieces. Drop spoonfuls of pumpkin on the ice cream. Use a knife to swirl it all around. Push some down deep. Then, scatter the crust pieces everywhere. Swirl again. It should look marbled and wonderful.

Step 6

Cover the pan tightly again. Freeze it until it’s solid. This takes about three more hours. Waiting is the hardest part, I know. But it’s worth it. You’ll have the creamiest, spiciest ice cream. It’s like eating a memory.

Cook Time: 5–6 hours (mostly freezing)
Total Time: 5 hours 15 minutes
Yield: 8 servings
Category: Dessert, Frozen Treat

Three Fun Twists to Try

This recipe is like a good friend. It’s happy to change its outfit. Here are some playful ideas for next time. You can make it your own.

Ginger Snap Crunch

Use crushed ginger snaps instead of pie crust. It adds a spicy little snap.

Maple Walnut Swirl

Add a drizzle of real maple syrup to the pumpkin. Sprinkle with toasted walnuts. So nutty and nice.

Chocolate Chip Pumpkin

Mix in mini chocolate chips. The chocolate and pumpkin are a surprise party in your mouth.

Which one would you try first? Comment below!

Serving It Up Sweet

This ice cream is a star all by itself. But I love to make it special. Serve a scoop in a little bowl. Crumble an extra piece of pie crust on top. A tiny sprinkle of cinnamon is pretty, too. For a real treat, pour a little warm caramel sauce over it. It makes a lovely puddle.

What to drink? A cold glass of apple cider is perfect. It’s non-alcoholic and so festive. For the grown-ups, a small sip of bourbon or spiced rum alongside is cozy. It warms you from the inside out. Which would you choose tonight?

Keeping Your Ice Cream Dreamy

Let’s keep that ice cream perfect. Freeze it solid in your loaf pan. Then, just cover the top with foil. Press it right on the surface. This stops ice crystals from forming. No one likes crunchy ice cream!

You can make this days ahead. It is a wonderful make-ahead dessert. I once made it for a Tuesday, but surprise guests came Sunday. It was a happy accident! They loved it. Batch cooking like this saves your future self time.

Why does this matter? Good storage keeps flavors bright. It also means dessert is always ready for a smile. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Hiccups

First, your cream won’t whip? Make sure it is very cold. I chill my bowl and whisk, too. This helps the cream get fluffy. Second, the puree sinks? Swirl it with a knife. Push that knife deep down into the base.

Third, the ice cream is too hard. Let it sit on the counter for 5-10 minutes. I remember serving rock-hard scoops once. We had to wait! Softening it makes serving easy. Fixing small problems builds your kitchen confidence.

Why does this matter? Easy fixes mean less stress. They also give you the best, creamiest treat. Which of these problems have you run into before?

Your Quick Questions, Answered

Q: Can I make this gluten-free?
A: Yes! Use a gluten-free pie crust or just leave it out.

Q: How far ahead can I make it?
A: Make it up to two weeks ahead. It waits patiently in your freezer.

Q: What if I don’t have the extract?
A: Use one extra teaspoon of pumpkin pie spice instead. It will still taste wonderful.

Q: Can I double the recipe?
A: You can! Use a 9×13 pan. Just freeze it a little longer.

Q: Any fun optional tip?
A: Drizzle a little caramel on top when you serve. Fun fact: This was my grandson’s idea! Which tip will you try first?

From My Kitchen to Yours

I hope you love this taste of fall. It is like a hug from inside your freezer. Making it should be full of joy, not worry. I would love to see your creation.

Share a picture of your swirled masterpiece. It makes my day to see your kitchen adventures. Have you tried this recipe? Tag us on Pinterest!

Happy cooking!
—Anna Whitmore.