Pumpkin Pie Ice Cream

Pumpkin Pie Ice Cream Recipe

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Rhonda Wheeler


For a different desert this is very good. It's not very hard to make and it's homemade.


☆☆☆☆☆ 0 votes

3 Hr 20 Min
15 Min


  • 1
    frozen pie shell
  • 1 tsp
  • 1/4 tsp
  • 15 oz
    pumpkin pie filling
  • 14 oz
    sweetened condensed milk(1 cup)
  • 1
    pinch salt
  • 2 c
    heavy cream

How to Make Pumpkin Pie Ice Cream


  1. Put a 9x5x3 metal loaf pan in freezer. Preheat oven to 375 degrees.
  2. Sprinkle pie shell with cinnamon and sugar. Bake 12-14 minutes till golden. Cool then crumble in bowl.
  3. Whisk together pumpkin condensed milk and salt set aside.
  4. Whip the cream with electric mixer until stiff peaks form.
  5. Fold 1 cup of whipped cream into the condensed milk mixture till combined.Fold mixture into whipped cream till blended.
  6. Pour half of ice cream into chilled loaf pan and layer all but 1 cup of pie crust over icecream. Top with remaining icecream.
  7. Cover with plastic wrap and freeze till solid about 3 hours. To serve sprinkle with remaining pie crust.

Printable Recipe Card

About Pumpkin Pie Ice Cream

Course/Dish: Ice Cream & Ices
Main Ingredient: Dairy
Regional Style: American

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