Pumpkin Ice Cream (Easy No-Churn Recipe)

Name: Pumpkin Ice Cream
Prep time: 15 min
Total time: 375 min
Ingredients: 1 1/4 cups heavy whipping cream; 3/4 cup full-fat canned coconut milk; 3/4 cup pumpkin puree; 1/2 cup powdered sugar; 1 tsp vanilla extract; 1 tsp pumpkin pie spice; 1/2 tsp ground cinnamon; pinch of salt; chocolate chips; toasted pecans; caramel sauce

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This pumpkin ice cream is creamy, warmly spiced, and packed with real pumpkin flavour. Even better, you can make it right at home without an ice cream maker.

There’s something about pumpkin in ice cream form that just works. The rich, creamy base is loaded with real pumpkin, vanilla, cinnamon, and warm fall spices, so every scoop tastes cozy without being overly sweet or heavy. It’s smooth, fluffy, and exactly what I want when pumpkin season arrives but the weather hasn’t gotten the memo.

And yes, homemade ice cream really can be this easy. Just like my coffee ice cream and vanilla cherry ice cream, there’s no churning or special equipment involved. Give it time to firm up in the freezer, then let it soften on the counter for 10 to 15 minutes before scooping. Creamy pumpkin ice cream, coming right up.

two scoops of pumpkin spice ice cream with pecans in a white bowl with a spoon, pumpkin in the background.

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✳︎ Why You’ll Love This Pumpkin Ice Cream

No ice cream maker needed. Whip, fold, freeze. Your freezer does the rest.
Real pumpkin in every scoop. Pumpkin puree gives it proper pumpkin flavour rather than relying on spice alone.
Creamy and scoopable. The whipped cream keeps things light while powdered sugar helps give the frozen ice cream a smoother texture.
All the cozy fall flavour. Cinnamon, vanilla, and pumpkin pie spice bring plenty of warmth without overpowering the pumpkin.
Make it your own. Fold in toasted pecans, chocolate chips, or a swirl of caramel for a little something extra.

Ingredients You’ll Need

ingredients for pumpkin spice ice cream laid out in separate bowls - powdered erythritol, salt, vanilla extract, pumpkin puree, coconut milk, heavy cream, pecans, pumpkin spice, cinnamon.

You only need a handful of ingredients to make this pumpkin ice cream, and each one helps give it that creamy texture and warm fall flavour.

Heavy Whipping Cream: Whipped until fluffy, this gives the ice cream its light, creamy base. Make sure it’s nice and cold before whipping for the best volume.
Pumpkin Puree: Use pure pumpkin puree, not pumpkin pie filling. It gives the ice cream real pumpkin flavour and that gorgeous orange colour without adding extra sugar or spices.
Powdered Sugar: Sweetens the ice cream while blending smoothly into the base. Powdered sugar also gave me a softer, more scoopable texture than the sugar-free version I originally made.
Full-Fat Coconut Milk: Adds extra richness and helps create a smooth, creamy base. Be sure to use full-fat canned coconut milk rather than the thinner refrigerated kind.
Pumpkin Pie Spice: Brings all those warm fall spices together in one scoop. I use my homemade pumpkin pie spice blend, along with a little extra cinnamon for an even cozier flavour.
Vanilla Extract + Salt: A splash of vanilla rounds everything out, while a pinch of salt helps balance the sweetness and bring the pumpkin and spices forward.
Optional Mix-Ins: Keep it classic or fold in chocolate chips, a caramel swirl, or some toasted pecans for a buttery little crunch.

Find the full ingredient list and exact measurements in the recipe card below.

Tips for Creamy No-Churn Pumpkin Ice Cream

Use pure pumpkin puree. Pumpkin pie filling already contains sugar and spices, which can throw off both the flavour and sweetness of the ice cream. Look for 100% pure pumpkin puree instead.
Start with cold heavy cream. Cold cream whips up faster and holds its shape better. Whip it until medium peaks form, when it’s fluffy and holds a peak without becoming stiff or grainy.
Chill your bowl and whisk, too. A cold bowl and whisk help the cream whip up quickly and hold its volume. Pop them in the fridge or freezer for a few minutes before you start, especially if your kitchen is warm.
Fold, don’t stir. Gently fold the whipped cream into the pumpkin mixture with a spatula. The goal is to keep as much of that whipped-in air as possible for a lighter, creamier texture.
Cool your mix-ins completely. Toasted nuts, caramel, or anything else you’re folding in should be completely cool before it hits the ice cream base. Warm add-ins can melt the whipped cream and work against that creamy texture.
Let it soften before scooping. Straight from the freezer, this no-churn pumpkin ice cream will be quite firm. Let it sit on the counter for 10 to 15 minutes and it’ll soften into a much creamier, easier-to-scoop texture.

spoonful of pumpkin spice ice cream with chopped pecans over a bowl with more. pumpkin and container of more incream in the background.

Substitutions and Variations

Make it lower carb. Swap the powdered sugar for the same amount of powdered erythritol. I’ve made this ice cream both ways, and while the sugar free version still works well beautifully, it freezes noticeably firmer. Give it a little extra time on the counter before scooping.
Add chocolate chips. Fold in your favourite chocolate chips just before freezing. Dark or semi-sweet chocolate is especially good with the pumpkin and warm spices.
Add some crunch. Fold in chopped toasted pecans or walnuts for a buttery, nutty contrast to the creamy pumpkin base.
Swirl in caramel. Layer or gently swirl store bought caramel sauce or my homemade condensed milk caramel through the ice cream before freezing for sweet ribbons of caramel in every scoop. Just make sure the caramel is completely cool before adding it.
Mix and match. Chocolate and pecans, caramel and pecans, or all three work beautifully. Just don’t go too heavy on the add-ins or you’ll lose some of that creamy pumpkin ice cream texture.

How to Store Homemade Pumpkin Ice Cream

Store your pumpkin ice cream in an airtight, freezer safe container to help protect its creamy texture and prevent freezer burn. For the best flavour and texture, enjoy it within 2 to 3 weeks.

Because homemade no-churn ice cream freezes quite firm, let it sit at room temperature for 10 to 15 minutes before scooping. That short softening time makes a big difference and brings it back to a smooth, creamy consistency.

ice cream scoop in a container of pumpkin spice ice cream. pumpkin in the background.

Frequently Asked Questions

Pumpkin ice cream is creamy, lightly sweet, and full of warm fall flavour. The pumpkin puree gives it an earthy sweetness, while vanilla, cinnamon, and pumpkin pie spice bring those cozy notes you’d expect from pumpkin pie, just in frozen form.

Absolutely. This is a no-churn pumpkin ice cream, so you don’t need an ice cream maker at all. Whipping the heavy cream incorporates air into the base, which helps create a lighter, creamier texture once frozen.

I don’t recommend it. Pumpkin pie filling already contains added sugar and spices, so using it would change the sweetness and overall flavour of the recipe. Stick with 100% pure pumpkin puree for the best results.

Homemade no-churn ice cream can freeze quite firm since it doesn’t contain the stabilizers found in many store bought ice creams. Let your pumpkin ice cream sit at room temperature for 10 to 15 minutes before scooping and it should soften up nicely.

If you make the lower carb version with powdered erythritol, expect it to freeze even firmer than the powdered sugar version. Give it a little extra time on the counter before digging in.

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Pumpkin Ice Cream

This homemade pumpkin ice cream is creamy, warmly spiced, and packed with real pumpkin flavour. It’s an easy no-churn recipe made without an ice cream maker and perfect for fall!

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Prep Time 15

Total Time 6 15

Servings 8 Servings

Video

Equipment

Ingredients

1 ¼ cups heavy whipping cream (cold)
¾ cup full-fat canned coconut milk (well shaken)
¾ cup pumpkin puree
½ cup powdered sugar
1 tsp vanilla extract
1 tsp pumpkin pie spice
½ tsp ground cinnamon
pinch of salt

Optional Add-Ins

Instructions

Add the cold heavy whipping cream to a large mixing bowl. Using an electric mixer, whip until soft peaks form.
Add the coconut milk, pumpkin puree, powdered sugar, vanilla, pumpkin pie spice, cinnamon, and salt to a blender. Blend until completely smooth.
Gently fold the whipped cream into the pumpkin mixture with a rubber spatula until evenly combined, being careful not to deflate the whipped cream.
If using chocolate chips, toasted pecans, or another mix-in, gently fold them in now. Make sure any toasted or cooked add-ins are completely cool first.
Transfer the mixture to a freezer safe container and smooth out the top. Cover tightly and freeze for 4 to 6 hours, or until firm.

Let the pumpkin ice cream sit at room temperature for 10 to 15 minutes before scooping for the creamiest texture.

Notes

Use full-fat canned coconut milk. Skip the refrigerated drinking kind, which is much thinner and won’t give you the same rich, creamy base.

Stick with pure pumpkin puree. Pumpkin pie filling is already sweetened and spiced and will throw off the recipe.

Want a lower carb version? Replace the powdered sugar with ½ cup powdered erythritol. It works, but the ice cream freezes firmer and will need extra time to soften before scooping.

Cool add-ins completely. Toasted pecans, chocolate chips, caramel, or other mix-ins should be completely cool before folding them in.

Chill your bowl and whisk. Pop them in the fridge or freezer for a few minutes before whipping. Keeping everything cold helps the cream whip up faster and hold its volume.

Freeze in an airtight container. This helps protect the texture and prevent freezer burn. For the best flavour and texture, enjoy within 2–3 weeks.

Nutrition

Don’t skip the good stuff —

scroll up above the recipe card for ingredient notes, tips & tricks, and easy swaps/variations.

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