Pumpkin Pie Ice Cream

      Pumpkin Pie is a crowd favourite and this delicious No-Churn Pumpkin Spice Ice Cream is served in flaky pastry bowls. This cold treat is perfectly creamy and tastes just like pumpkin pie.  

Pumpkin Pie is a crowd favourite and this delicious No-Churn Pumpkin Spice Ice Cream is served in flaky pastry bowls. This cold treat is perfectly creamy and tastes just like pumpkin pie.

 

Pumpkin Pie is a crowd favourite and this delicious No-Churn Pumpkin Spice Ice Cream is served in flaky pastry bowls. This cold treat is perfectly creamy and tastes just like pumpkin pie.

 

Pumpkin Pie is a crowd favourite and this delicious No-Churn Pumpkin Spice Ice Cream is served in flaky pastry bowls. This cold treat is perfectly creamy and tastes just like pumpkin pie.

 

Pumpkin Pie Ice Cream

Prep Time: 20 minutes  |  Cook Time: 5 minutes  |  Makes: 6 servings

Ingredients:

  • 2 Cups Whipping Cream
  • 1 Can Sweetened Condensed Milk
  • 1 cup (237 mL) Pumpkin Puree
  • 1 tbsp (15 mL) Pure Vanilla Extract
  • 1½ teaspoons (7 mL) Ground Cinnamon
  • ½ teaspoon (2 mL) Ground Nutmeg
  • ½ teaspoon (2 mL) Ground Ginger
  • ¼ teaspoon (2 mL) Ground Cloves

For the bowls:

  • 2 9” (23 cm) Pie Crusts
  • 4 Tbsp (60 mL) Cinnamon-Sugar

Pumpkin Pie is a crowd favourite and this delicious No-Churn Pumpkin Spice Ice Cream is served in flaky pastry bowls. This cold treat is perfectly creamy and tastes just like pumpkin pie.

Pumpkin Pie is a crowd favourite and this delicious No-Churn Pumpkin Spice Ice Cream is served in flaky pastry bowls. This cold treat is perfectly creamy and tastes just like pumpkin pie.

 

 

Instructions:

1. Whip cream in a mixing bowl with a stand or hand held mixer until it forms stiff peaks.

2. Pour the remaining ingredients into the mixing bowl and mix on low until well combined.

3. Pour the mixture into a loaf pan and cover with tinfoil and freeze 6+ hours.

4. Preheat oven to 375°F (190°C).

5. Cut 4” (10 cm) circles out of the pie crust dough with a round cookie cutter or cup/mug.

6. Spray the bottom of a muffin tin with cooking spray.

7. Wrap the pastry dough around each inverted muffin cavity and prick the tops of each with the tines of a fork and sprinkle with a little cinnamon-sugar.

8. Bake for about 5 minutes until shells are lightly golden brown and cool completely, then carefully remove from the muffin tin.

 

Pumpkin Pie is a crowd favourite and this delicious No-Churn Pumpkin Spice Ice Cream is served in flaky pastry bowls. This cold treat is perfectly creamy and tastes just like pumpkin pie.

 

9. Scoop ice cream into pie shell bowls, serve with whipped cream and caramel sauce, if desired.

 

Pumpkin Pie is a crowd favourite and this delicious No-Churn Pumpkin Spice Ice Cream is served in flaky pastry bowls. This cold treat is perfectly creamy and tastes just like pumpkin pie.

 Pumpkin Pie is a crowd favourite and this delicious No-Churn Pumpkin Spice Ice Cream is served in flaky pastry bowls. This cold treat is perfectly creamy and tastes just like pumpkin pie.

 

Pumpkin Pie is a crowd favourite and this delicious No-Churn Pumpkin Spice Ice Cream is served in flaky pastry bowls. This cold treat is perfectly creamy and tastes just like pumpkin pie.

 

Pumpkin Pie Ice Cream
Prep Time
20 mins
Cook Time
5 mins
 
Pumpkin Pie is a crowd favourite and this is a fun, dairy-free, Pumpkin Pie Ice Cream served in flaky pastry bowls. This cold treat is perfectly creamy and reminiscent of actual pumpkin pie.
Servings: 6
Ingredients
  • 2 Cups Whipping Cream
  • 1 Can Sweetened Condensed Milk
  • 1 cup Pumpkin Puree 237 mL
  • 1 tbsp Pure Vanilla Extract 15 mL
  • teaspoons Ground Cinnamon 7 mL
  • ½ teaspoon Ground Nutmeg 2 mL
  • ½ teaspoon Ground Ginger 2 mL
  • ¼ teaspoon Ground Cloves 2 mL
For the bowls
  • 2 9 ” Pie Crusts 23 cm
  • 4 Tbsp Cinnamon-Sugar 60 mL
Instructions
  1. 1. Whip cream in a mixing bowl with a stand or hand held mixer until it forms stiff peaks.
  2. 2. Pour the remaining ingredients into the mixing bowl and mix on low until well combined.
  3. 3. Pour the mixture into a loaf pan and cover with tinfoil and freeze 6+ hours.
  4. 4. Preheat oven to 375°F (190°C).
  5. 5. Cut 4” (10 cm) circles out of the pie crust dough with a round cookie cutter or cup/mug.
  6. 6. Spray the bottom of a muffin tin with cooking spray.
  7. 7. Wrap the pastry dough around each inverted muffin cavity and prick the tops of each with the tines of a fork and sprinkle with a little cinnamon-sugar.
  8. 8. Bake for about 5 minutes until shells are lightly golden brown and cool completely, then carefully remove from the muffin tin.
  9. 9. Scoop ice cream into pie shell bowls, serve with whipped cream and caramel sauce, if desired.

 

 

Pumpkin Pie is a crowd favourite and this delicious No-Churn Pumpkin Spice Ice Cream is served in flaky pastry bowls. This cold treat is perfectly creamy and tastes just like pumpkin pie.

 

 

Disclosure: This post is sponsored by Thai Kitchen Canada. Recipe creations and opinions are genuine and my own.

 

31 thoughts on “Pumpkin Pie Ice Cream

  1. I love it! Finally an ice cream recipe I could make 🙂 I was so busy during the fall season that I never had a chance to enjoy the whole pumpkin flavor craze and it passed me by. I can’t wait to sit in my chair and savor this ice cream.

  2. Oh my! This sounds amazing and I love that you don’t need an ice cream maker to do it! Just pinned this, going to try it out very soon!

  3. Thank you for this Pumpkin Pie Ice Cream Recipe. My husband loves anything pumpkin and I think he would love this recipe.

  4. This looks so appetizing — I’ve never made ice cream with coconut milk, but there’s a first time for everything! And pumpkin is one of my favourite flavours!

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