No-Churn Pumpkin Pie Ice Cream
Published
Published
This no-churn pumpkin pie ice cream combines my love for summer and fall desserts in one. With creamy pumpkin-pie flavor, swirls of caramel, and crunchy candied pecans, it’s made with no ice cream maker and no fuss. Whether you’re easing into pumpkin season or serving something fun at a gathering, everyone will love it.
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The weather has shifted and there’s a chill in the air, but ice cream isn’t just for summer! This pumpkin ice cream combines one of my favorite desserts with cozy fall vibes. I love making ice cream at home, but sometimes I don’t want to take out my ice cream maker. This no-churn pumpkin pie ice cream is creamy, rich, and full of warm spice with almost no effort. Smooth pumpkin puree, sweetened condensed milk, and pumpkin pie spice create that classic pie flavor, while swirls of caramel and candied pecans add sweetness and crunch. Just whisk, fold, and freeze for a scoopable fall treat that tastes like pumpkin pie à la mode.
Helpful Tips
- Chill your loaf pan first. I like to place the loaf pan (or any freezer-safe container) in the freezer ahead of time so it’s nice and cold when you pour in the mixture. This helps the ice cream start setting right away, giving it a smoother, creamier finish.
- Fold the mixture gently. When combining the whipped cream and pumpkin base, use a rubber spatula and a light hand to fold them together slowly. This keeps all those little air pockets intact, creating that fluffy, no-churn ice cream texture instead of a dense or icy one.
- Add mix-ins at the right time. If you want to include extras like chopped pecans, crushed cookies, or chocolate chips, fold them in after combining the whipped cream and pumpkin mixture. This keeps them evenly distributed without deflating the airy texture.
No-Churn Pumpkin Pie Ice Cream
Ingredients
- ⅔ cup canned 100% pumpkin puree, (not pie filling)
- ¾ cup sweetened condensed milk
- 1 tablespoon vanilla
- 1 teaspoon pumpkin pie spice
- ¼ teaspoon course salt
- 2 cups cold heavy whipping cream
- ⅓ cup caramel sauce, divided, warmed just slightly to loosen
- ⅓ cup finely chopped candied pecans
Instructions
- In a large bowl, whisk together the pumpkin puree, sweetened condensed milk, vanilla, pumpkin pie spice, and salt.
- In a medium bowl, beat heavy cream with an electric mixer until stiff peaks form, about 2-3 minutes.
- With a rubber spatula, gently fold whipped cream into the pumpkin mixture.
- Transfer half of the mixture to a (chilled) 9×5 loaf pan.
- Dollop half of the caramel sauce on top and swirl with a chopstick or knife.
- Sprinkle with all of the candied pecans.
- Pour the remaining pumpkin mixture over the pecans, followed by the remaining caramel sauce, then swirl the top.
- Cover tightly with plastic wrap and freeze until firm, at least 6 hours.
- Let ice cream stand at room temperature for 5-10 minutes before serving.
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!How to Make No-Churn Pumpkin Pie Ice Cream Step by Step
Gather all the ingredients together.
Mix the pumpkin base: In a large bowl, whisk together ⅔ cup canned 100% pumpkin puree (not pie filling), ¾ cup sweetened condensed milk, 1 tbsp vanilla extract, 1 tsp pumpkin pie spice, and ¼ tsp coarse salt until smooth and well combined.
Whip the cream: In a separate medium bowl, beat 2 cups cold heavy whipping cream with an electric mixer until stiff peaks form, about 2–3 minutes.
Fold mixtures together: Using a rubber spatula, gently fold the whipped cream into the pumpkin mixture until just combined, keeping it light and airy.
Layer the ice cream: Transfer half of the mixture to a chilled 9×5-inch loaf pan. Drizzle half of the ⅓ cup caramel sauce (warmed slightly to loosen) over the top and swirl it through with a chopstick or knife. Sprinkle evenly with ⅓ cup finely chopped candied pecans.
Finish the layering: Pour the remaining pumpkin mixture over the pecans, drizzle with the remaining caramel sauce, and swirl again for a marbled effect.
Freeze and serve: Cover tightly with plastic wrap and freeze until firm, at least 6 hours. Before serving, let the ice cream sit at room temperature for 5–10 minutes to soften slightly.
Recipe Variations
There are so many fun ways to make this no-churn pumpkin pie ice cream your own! Whether you’re looking to switch up the flavors, add a little crunch, here are a few of my favorite twists to try:
- Swap candied pecans for chopped roasted pecans + a sprinkle of sea salt for a salted-pecan version.
- Instead of caramel sauce, swirl in a maple glaze or dulce de leche for variation.
- Serve scoops alongside a warm mini pumpkin pie or a slice of gingersnap crust for a fun twist.
- Top with whipped cream and a dusting of pumpkin pie spice for presentation.
- For a nut-free version swap pecans for toasted oats or cookie crumbs.
Serving Suggestions
I love serving this pumpkin pie ice cream with an extra drizzle of caramel and a sprinkle of chopped pecans on top for crunch. It’s perfect on its own, but it also tastes amazing alongside a slice of warm pumpkin bread or apple crisp.
How to Store Leftovers
Since this is a no-machine recipe, it’s perfect for making ahead. You can assemble it the night before you need it, freeze it overnight, and you’re ready. Leftover ice cream can be stored in the freezer for up to 1-2 weeks, preferably in an airtight container to avoid ice crystals. When serving again, let it sit at room temperature for 5 minutes so it’s soft enough to scoop easily.
More Easy Fall Desserts with Pumpkin
- Snickerdoodle Pumpkin Bread
- Pumpkin Dump Cake
- Pumpkin Scones
- Pumpkin Cinnamon Rolls
- Pumpkin Spice Muffins
I hope you love this easy delicious recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Instagram, Facebook, Pinterest, and YouTube!
