Pumpkin Pie Ice Cream

4 servings
25 min

This ice cream has every delicious part of pumpkin pie! The pumpkin, spices, and pie crust pieces really emulate all of those great fall flavors in a frozen dessert you could have all year long! The ice cream base has a smooth and creamy texture while the pie crust pieces add a little crunch and texture. If you really wanted to go over the top, you could also top a scoop of this pumpkin pie ice cream with whipped cream!

Additionally, if you are a smooth and creamy ice cream lover, then feel free to leave out the pie crumbles, it is delicious with or without them!

Letting your ice cream base chill in the refrigerator overnight helps the flavors develop together and will give you a stronger flavored ice cream. I like to cool my ice cream base on the stovetop after cooking and then pour it into a mason jar to let it rest overnight. The ice cream also needs to be really cold when it goes in most home ice cream makers.


This pie crumb was inspired by the Milkbar cookbook. Which has some delicious and innovative treats and I highly recommend picking up a copy. The addition of whole wheat flour really helps the pie crumb flavor stand out in the ice cream since the pumpkin pie ice cream base is already so flavorful. The pie crumb should look sand with big pebbles in it and then they will harden up as they cook. Giving a crunchy texture to the ice cream in addition to rounding out the pumpkin pie flavor. If you didn’t want them in the ice cream you could also sprinkle the pie crumb on the top before serving.

Look at all those pie crumb pieces!! I may have gone a little overboard but they are so tasty and really bring the pie crust flavor. The crust is always my favorite part of the pie. Did you make this ice cream? Let me know what you think in the comments below!

Recipe details
  • 4  servings
  • Prep time: 15 Minutes Cook time: 10 Minutes Total time: 25 min
Show Nutrition Info
Hide Nutrition Info
Ice Cream Base
  • 1 c milk
  • 1 15.5 oz canned pumpkin
  • c sugar
  • c brown sugar
  • 1 c heavy cream
  • 5 egg yolks
  • 1 tsp pumpkin pie spice
  • salt and pepper
Pie Crumb Pieces
  • 1/2 c butter - melted
  • 2 c flour
  • 1/4 c whole wheat flour
  • 2 Tbs sugar
  • tsp salt

separate the egg yolks from the egg whites and set the egg yolks aside in a medium mixing bowl.
Mix milk, pumpkin, sugar, and brown sugar in a saucepan over medium heat. Add a few twists of salt and pepper. Whisk together to combine ingredients.
Keep stirring the mixture regularly, so the milk doesn't burn. When the mixture is almost boiling, pour half the mixture very slowly into the egg yolks, whisking rapidly, so the egg yolks don't scramble.
After the mixture is combined, pour the egg mixture back into the saucepan and continue to cook over medium heat.
Add pumpkin pie spice and heavy cream.
Cook on the stovetop for about five minutes being careful not to let the mixture boil.
After the mixture has been cooking for five minutes it should start to thicken slightly. You will know it is done when the ice cream base coats the back of a stirring spoon.
Remove from heat and let the base cool for a few minutes, a skin may form on the top, but that's ok.
After the mixture has cooled, strain into a large mason jar or container to store in the fridge. The straining is important in case any of the eggs scrambled in little pieces during cooking.
Chill the ice cream base for 4-24 hours. The longer it chills, the more developed the flavors will be.
Churn according to your ice cream makers instructions, after it has churned, then mix in the pie pieces as you put into your freezer container.
Pie Crumb Peices
Preheat oven to 350 and line a baking sheet with parchment paper.
Combine all ingredients in the bowl of a stand mixer and mix until combined. The texture should look like little balls of dough in sand.
Spread the crumb onto a baking sheet and bake for about 20 minutes until pieces are golden and crunchy but not burnt.
Emily @ Don't Feta 'Bout It
Want more details about this and other recipes? Check out more here!
  • Iammacha Iammacha on Nov 22, 2020

    I wish they’d include nutritional information with these recipes.

    • See 1 previous
    • Iammacha Iammacha on Nov 29, 2020

      I’m looking more for the more in-depth break down like fats and sugars.

  • Brenda Brenda on Nov 23, 2020

    Hi Emily, the sugar, brown sugar and whole wheat flour measurements are shown, or is it only my device?