Oh heeeeyyyy, sweet, creamy, pumpkin-y dessert! Other than my brain not fetching a better word than pumpkin-y, there is nothing wrong and everything right about this Pumpkin Pie Ice Cream. I’m not always a huge dessert person because… there’s wine for that. But I am weak for this ice cream, specifically for its super smooth and perfectly thick texture. We’re not messing around: there are 6 egg yolks and 2 cups of cream in here – please don’t try to sub milk or leave a yolk out. You deserve all the fatty richness this ice cream provides, I promise. It’s good stuff. It also offers some bonus texture of crushed ginger snaps. I highly recommend this Pumpkin Pie Ice Cream for your Thanksgiving dessert if you’re not in the mood to make a pie. Or, whatever, serve it ON your pie. No judgement here.
churn, baby, churn
As per usual, I’m going to plug my loyal friend, this ice cream machine. It’s the best and super simple to use. If you’re going to make ice cream at home, which you absolutely should because its easier than you think and tastier than store bought, the Cuisinart ice cream machine is the way to go.
To prep the ice cream for the machine, just whisk together the egg yolks and sugar, heat the cream and pumpkin, temper your eggs by pouring a 1/2 C of the cream/pumpkin mixture into the bowl with the eggs then transferring it all back into the pot. Stir it in a figure-8 motion…
until it’s thick enough to coat the back of spoon – you should be able to draw a line through it with your finger:
Add in the salt, vanilla, and pumpkin pie spice, taste and add another pinch of salt if you like (I do), then chill it for 6 ours or overnight. The rest of the work is all done in the machine, guys!
P.S. Can I offer one other quick suggestion for appropriate ways to enjoy this ice cream? Courtesy of my fire pit-loving husband: toast a marshmallow and pop it on top. Pumpkin + marshmallow = 💕
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Pumpkin Pie Ice Cream
Pumpkin Pie Ice Cream with a supremely smooth and thick texture and just the right amount of sweetness, plus some crushed ginger snaps folded in for crunch!
- Prep Time: 40 minutes
- Total Time: 40 minutes plus several hours chilling
- Yield: 8 servings 1x
- Category: Dessert
- Method: Ice cream machine
- Cuisine: American
- 6 egg yolks
- 3/4 C packed brown sugar
- 2 C heavy cream
- 1 C canned pumpkin puree
- 1 tsp vanilla
- 1/4 tsp salt
- 1 tsp pumpkin pie spice
- 9 ginger snap cookies, crushed (plus extra if you want some for topping the ice cream)
- In a medium bowl, whisk sugar and egg yolks together until they become pale yellow – about 150 whisks.
- Combine heavy cream and pumpkin purée in a pot over medium-low heat and cook, stirring occasionally, until slightly thick. Remove from heat.
- Add a 1/2 C of the cream mixture to the bowl with the egg yolks and stir to combine. Transfer the egg yolk mixture to the pot with the cream and cook over medium-low heat, stirring in figure-8’s, until the mixture is thick enough to coat the back of a spoon. You should be able to draw a line through the coating on the spoon with your finger.
- Stir in the vanilla, salt, and pumpkin pie spice and taste. I like to add another tiny pinch of salt at this point but it’s up to you.
- Strain the mixture through a fine mesh strainer into a bowl, cover it with plastic wrap, and chill at least 6 hours or overnight. Transfer to your ice cream machine and churn for about 25-30 minutes or according to your machine’s instructions. In the last 5 minutes of churning, pour in the crushed ginger snaps. Transfer to a storage container and freeze for at least 4 hours before serving. Top with additional crushed ginger snaps if you like.