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As the leaves turn golden and the scent of cinnamon fills the air, one dessert emerges as a seasonal favorite: Pumpkin Pie Ice Cream. This delightful treat marries the warm, comforting flavors of traditional pumpkin pie with the creamy, refreshing texture of ice cream. Picture this: a scoop of velvety ice cream that encapsulates the essence of fall, where every bite is a celebration of the harvest. It’s no wonder this dessert has carved its niche in both casual gatherings and festive holiday celebrations.

Pumpkin Pie Ice Cream

Indulge in the flavors of fall with homemade Pumpkin Pie Ice Cream! This delightful treat blends the warm spices and creamy goodness of pumpkin pie into a refreshing scoop perfect for autumn gatherings. Using wholesome ingredients like pumpkin purée, heavy cream, and a touch of gingersnap cookies, it's a nostalgic twist on a classic dessert. Discover how easy it is to whip up this seasonal favorite and impress your loved ones! #PumpkinPie #IceCream #FallFlavors #HomemadeDessert #SeasonalTreat
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Ingredients
  

1 cup pumpkin purée (canned or freshly made)

1 cup heavy cream

1 cup whole milk

3/4 cup brown sugar, packed

1/2 cup granulated sugar

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

1 cup crushed gingersnap cookies (for mix-in)

Optional: Whipped cream and additional gingersnap cookies for serving

Instructions
 

In a large mixing bowl, whisk together the pumpkin purée, heavy cream, whole milk, brown sugar, granulated sugar, and vanilla extract until smooth and combined.

    Add the ground cinnamon, nutmeg, ginger, and cloves. Whisk until all the spices are evenly incorporated.

      Pour the mixture into an ice cream maker and freeze according to the manufacturer's instructions until it thickens to a soft-serve consistency.

        Once the ice cream is starting to freeze, add in the crushed gingersnap cookies, mixing until evenly distributed.

          Transfer the ice cream to a lidded container and freeze for at least 4 hours, or until fully set.

            When ready to serve, scoop the pumpkin pie ice cream into bowls or cones. Optionally top with whipped cream and additional gingersnap cookies for garnish.

              Prep Time: 15 minutes | Total Time: 8 hours (including freezing) | Servings: 8