Autumn and Halloween, for me, is the best time to be in America (we particularly love to USA with kids). I love all of the traditions, the decorations and of course, the food. It reminds me of our trips to America at this time of year such as our road trip through Florida and Georgia. Top of the list of those Halloween food memories (along with candy corn and pecan pie) is pumpkin pie. There’s something about pumpkin pie that takes me straight back to my time living in the US and those happy care-free days of fun. We make a pumpkin pie every year here in the UK but it could be eclipsed now by this fantastic pumpkin pie ice cream.
👩💻 About the author – Nichola is a family travel expert (and food fanatic) and has written for The Guardian, The Telegraph, LonelyPlanet Magazine and Wanderlust amongst many others. She’s spent over a decade travelling the world with her children and loves recreating recipes from those travels.
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Jump to RecipeAbout pumpkin pie ice cream
I had the best ever pumpkin pie ice cream one sunny late October day on Laguna Beach. It all felt perfect, the children were running barefoot on the sand as we sat in the sunshine watching them. Large tubs of ice cream ready to dip into.
And it was so good. The perfect combination of pie crust crunch and sweet, punchy spices.
Now we’ve got our very own ice cream machine, using our Sage Smart Scoop we decided to recreate that Laguna Beach pumpkin pie ice cream.
And I have to say, it’s amazing. And oh so simple to make with just seven ingredients.
What does it taste like?
Creamy and rich, with warming cinnamon and ginger running through every bite. The pumpkin brings natural sweetness and earthiness, while the crushed biscuits give that essential pie crust crunch.
It is creamy, spicy and packed full of pumpkin goodness. One I definitely don’t feel guilty about spooning out to the kids for pudding (with a few large scoops for myself on the side of course).
Why you’ll love this pumpkin pie ice cream recipe
- A taste of American autumn and Halloween in every scoop
- Quick and simple – just seven ingredients
- Spiced, sweet, and creamy without being heavy
- A family favourite pudding (perfect for kids and grown-ups alike)
- No fuss – the ice cream maker does the hard work for you
Key ingredients
- Pumpkin puree – the star of the show, rich and full of flavour
- Double cream and milk – to make the base silky smooth
- Condensed milk – brings sweetness and keeps the texture soft
- Cinnamon and ginger – warm autumn spices for that pumpkin pie taste
- Digestive biscuits – crushed for pie crust crunch
Ingredients (serves 6–8)
- 425 g natural pumpkin puree
- 200 ml double cream
- 200 ml milk
- 300 ml condensed milk
- 2 tsp ground cinnamon
- 2 tsp ground ginger
- 6 digestive biscuits, crushed into small pieces
How to make our pumpkin pie ice cream
- Mix the base – Place the pumpkin puree, double cream, milk and condensed milk into a bowl and whisk until smooth.
- Chill – Cover and refrigerate the mixture for at least 1 hour so it’s properly cold.
- Churn – Pour into your ice cream machine and churn until thickened and creamy.
- Add flavour – Stir in the cinnamon, ginger and crushed digestive biscuits.
- Freeze – Transfer to a container and freeze for at least 4 hours until scoopable.
- Serve – Scoop generously into bowls or cones and enjoy.
Variations on the pumpkin pie ice cream
- Add a grating of nutmeg or allspice for even more warmth.
- Swap digestives for gingernut biscuits for extra spice.
- Stir through a swirl of caramel sauce for indulgence.
- Try with vegan cream and plant-based milk for a dairy-free version.
Serving suggestions
Serve scooped into waffle cones, with extra crushed biscuits on top, or alongside a slice of warm pumpkin pie for the ultimate Halloween dessert.
Pumpkin Pie Ice Cream recipe success tips
- Chill your base before churning – cold mixture makes better ice cream.
- Crush the biscuits into small chunks, not dust – you want texture.
- Freeze until set but not rock solid for the perfect scoop.
Frequently asked questions
Do I need an ice cream maker?
It’s best for creamy results, but you can make this without one. Just freeze the mixture in a tub and stir every hour until it’s set.
Can I use fresh pumpkin?
Yes, simply roast and blend it into a puree, but make sure it’s thick and not watery.
How long does it keep?
Stored in an airtight container, it will last up to 2 weeks in the freezer.
Nutritional information (per serving, approx)
- Calories: 260 kcal
- Fat: 12 g
- Carbohydrates: 32 g
- Sugar: 28 g
- Protein: 5 g
Find our recipe card
sweet and spicy pumpkin pie ice cream
Ingredients
Method
- Place all of the ingredients, apart from the spices and biscuits into a bowl and mix together
- Chill in a fridge
- Add all of the ingredients to an ice cream maker and churn until well mixed
- Add the crushed digestives and spices
- Once the mixture is well churned and thickened transfer to a freezer and allow to set
More recipe posts
Pumpkin and peanut butter cookies with chocolate chips.
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