Pumpkin Ice Cream with Cinnamon and Nutmeg is the best way to blend cozy autumn flavors with a cool and creamy treat. Imagine pumpkin pie transformed into a velvety ice cream—rich, smooth, and filled with warming spices like cinnamon, nutmeg, and vanilla. It’s festive enough for Thanksgiving but delightful all year long!

Whether you’re pairing it with pies, cookies, or enjoying it straight from the bowl, this homemade ice cream feels indulgent yet comforting—like a chilly hug from fall itself.

Why I Love This Recipe

Tastes like pumpkin pie in ice cream form
Creamy & luxurious texture—much better than store-bought
Perfect balance of sweetness and spice
Can be made ahead for holidays or parties
A unique dessert that always impresses guests

Why It’s a Must-Try

It’s a twist on a classic fall flavor everyone adores
No artificial flavors—only real pumpkin puree and warm spices
A fun seasonal treat that stands out from typical desserts
Works with or without an ice cream maker (directions included!)

Recipe Overview

Category	Details
Course	Dessert / Frozen Treat
Cuisine	American
Servings	6 servings
Prep Time	20 minutes
Cook Time	10 minutes
Chill/Freeze Time	4–6 hours
Total Time	~5–7 hours
Calories	~260 per serving

Ingredients

Ice Cream Base

1 cup pumpkin puree (not pumpkin pie filling)
2 cups heavy cream
1 cup whole milk
3/4 cup brown sugar
4 large egg yolks
1 tablespoon pure vanilla extract
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger (optional)
Pinch of salt

Optional Add-Ins:

Crushed gingersnaps
Chopped pecans
Mini white chocolate chips

Cooking Directions (Quick Version)

Heat milk + cream + spices.
Whisk yolks + sugar.
Temper yolks with warm milk mixture.
Cook into a custard base.
Stir in pumpkin + vanilla.
Chill completely.
Churn in ice cream maker → freeze until set.

Below is the detailed step-by-step…

Step-by-Step Preparation Method

1️⃣ Heat the Dairy + Spices
In a saucepan: milk, cream, cinnamon, nutmeg, (ginger if using). Heat gently until steaming—don’t boil.

2️⃣ Whisk Yolks & Sugar
In a bowl, whisk egg yolks & brown sugar until pale and thick.

3️⃣ Temper the Eggs
Slowly pour a little of the hot milk mixture into the yolks while whisking constantly.
Then pour everything back into the saucepan.

4️⃣ Cook Into Custard
Return to heat and cook on medium, stirring constantly until mixture thickens enough to coat the back of a spoon.

5️⃣ Add Pumpkin + Vanilla
Remove from heat. Stir in pumpkin puree, vanilla, and pinch of salt.

6️⃣ Chill
Pour into a bowl, cover, and refrigerate at least 4 hours (overnight best).

7️⃣ Churn
Pour chilled mixture into ice cream maker and churn according to manufacturer’s instructions.

8️⃣ Freeze
Transfer to a container and freeze 2–4 hours until scoopable.

How to Serve

Scoop into waffle bowls or cones 🍦
Serve alongside pumpkin pie, apple pie, or pecan pie
Top with:
✅ Cinnamon sugar
✅ Toasted pecans
✅ Caramel drizzle
✅ Whipped cream

For a festive dessert board → pair with ginger cookies or cinnamon shortbread!

Recipe Tips

Chilling is crucial for proper texture
Strain custard before chilling for extra smoothness
Use pure pumpkin puree only
Don’t overcook custard—avoid scrambling the yolks
For stronger spice flavor, add a pinch more cinnamon before churning

Variations

No-Churn Version
- Whip 2 cups heavy cream to stiff peaks
- Fold in sweetened pumpkin mixture (milk + puree + spices)
- Freeze 4–6 hours
Spiced Pumpkin Cheesecake Ice Cream
- Add 4 oz cream cheese + swirl in graham cracker crumbs
Dairy-Free
- Use coconut milk and coconut cream
- Increase pumpkin to 1 1/4 cups
Boozy Twist
- Add 1–2 tablespoons bourbon or rum (prevents ice crystals too!)

Freezing & Storage

Storage Type	Duration	Notes
Freezer	2–3 weeks	Airtight container, cover surface with parchment to prevent ice crystals

Special Equipment Needed

Ice cream maker (recommended for best texture)
Whisk
Saucepan
Mixing bowl
Fine mesh strainer (optional but helpful)
Freezer-safe container

No-churn variation requires electric mixer.

FAQ

Q1: Can I use pumpkin pie spice instead of separate spices?
Yes! Use 1 1/2 to 2 teaspoons to taste.

Q2: What if I don’t want to use eggs?
Use a no-churn or cornstarch-thickened base instead.

Q3: Can I use canned pumpkin pie filling?
Not recommended—too sweet and pre-spiced.

Q4: My ice cream is icy, what happened?
The base might not have chilled enough before churning. Also ensure correct fat content.

Conclusion

Pumpkin Ice Cream with Cinnamon and Nutmeg is the perfect balance of creamy coolness and warm festive spices. It’s an unforgettable treat that elevates seasonal celebrations—and once you taste it, you’ll want to make it every fall! Whether served alone or alongside holiday desserts, it’s guaranteed to impress.