Pumpkin Pie Ice Cream

With an estimated 50 million pumpkin pies served each year during Thanksgiving, the star of autumn has a very special place in every American’s heart.

I have quickly fell in love with this “fall in a spoon” dessert, when my sister-in-law introduced me to it during my first thanksgiving in America.

Brazilians commonly use pumpkin in savory dishes, mostly in stews. To realize that this spectacular ingredient could be used in  dessert form was like opening a brand new door to my world.

Making the top of my list, this pie is simple and easy to make, it has a creamy texture and sometimes making it crustless is even better. This holiday food tradition can also be interpreted in many different ways, one of the ones I was most curious to try was pumpkin pie ice cream, and I am so glad I did it.

I used the LIBBY’S  recipe found on the back of every label of the pumpkin can to make my crust less pumpkin pie. This recipe has been around since 1950 and it is super easy to make.

Pumpkin Pie Ice Cream

Pumpkin Pie

Taken from LIBBY’S


  • 3/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 2 large eggs
  • 1 can (15 oz.) LIBBY’S® 100% Pure Pumpkin
  • 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk


1. In a small bowl add sugar, cinnamon, salt, ginger and cloves. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into a Pie dish2. Bake in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours and refrigerate.
It is better to have the pie in the freezer (do not freeze the pie) 15 minutes before you add int the ice cream. Make sure the pie is very cold but not frozen.

Homemade Ice Cream

Adapted  from David Leboviz The Perfect Scoop


  • 1 cup  whole milk
  • A pinch of salt
  • 1/2 cup sugar
  • 2 cups  heavy cream
  • 5 large egg yolks


1. Warm the milk, salt, and sugar in a saucepan. Do not boil it.

2. Set up an ice bath by placing a smaller bowl into a larger bowl partially filled with ice and water. Set a strainer over the top of the smaller bowl and pour the cream into the bowl.

3. In a separate bowl, stir together the egg yolks and gradually pour some of the warm milk into the yolks, whisking constantly as you pour. Scrape the warmed yolks and milk back into the saucepan.

4. Cook over low heat, stirring constantly until the custard thickens enough to coat the spatula.

5. Strain the custard into the heavy cream. Stir over the ice until cool, add the vanilla extract, then refrigerate to chill thoroughly. Preferably overnight.

6. Freeze the custard in your ice cream maker according to the manufacturer’s instructions.

When your ice cream is almost ready, add the pieces of the very cold pumpkin pie and let your ice cream maker mix everything until well combined. Freeze the ice cream in an plastic sealed container.




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9 Responses to Pumpkin Pie Ice Cream

  1. Hi Nami! You are too sweet my friend! I have been working on a few posts lately and trying to get back slowly. I really miss blogging regularly…my goal is to be more consistent with the site. Love to be connected with you at IG!!!

  2. I miss coming here Ana Helena! You haven’t updated your blog…however I enjoy following your IG. You are very talented cook and photographer and glad you are keeping some outlet (at IG) so that we can have a peek of what you do! :)

  3. Gorgeous photos!!! Pumpkin pie is one of the few foods that the whole family loves…I must try your beautiful ice cream!

  4. Oi, Ana Helena! Thanks for visiting me.
    What a beautiful blog with yummy recipes you have…I love pumpkin and this ice cream looks so delicious. Gorgeous pictures!!!

  5. Ciao Ana! Greetings from Northern California. As always, your dishes are so well photographed and look so delicious. Happy New Years 2013!

  6. Glad you like it Amy! We were so blessed with your presence here yesterday! Our Christmas cards this year will be great, thanks to your amazing gift of photography!