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 This No Churn Pumpkin Ice Cream is smooth, creamy and filled with a delicious pumpkin spice flavor. It’s a wonderful dessert for fall!


So, we finally get some honest-to-goodness cool fall weather, and I decide to post a recipe for homemade ice cream. How weird is that?! I know But honestly, this isn’t just any old ice cream — as if there were such a thing! It’s fall, after all, and with Halloween and Thanksgiving coming up, I thought it would be the perfect time for some creamy, dreamy No-Churn Pumpkin Ice Cream.

Now, I love baking and making comforting casseroles, soups and stews in the fall and winter, but anytime’s a good time for ice cream. And, the kids and I have been having such fun with all-things pumpkin lately, so I thought, why not?!

Anyway, although we desert dwellers like to say it’s cool out now, our idea of cool weather is probably just a tad higher than most people’s.

We just took the same basic recipe for no-churn ice cream that we’ve used before and added pumpkin puree and plenty of pumpkin pie spice and some extra cinnamon. Easy peasy.

The longest and probably hardest part of the entire process is waiting for the ice cream to freeze, and once that happens, you’re free to indulge!


How to Make No Churn Pumpkin Ice Cream

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No Churn Pumpkin Ice Cream

By: Dee
Easy no-churn pumpkin spice ice cream is a delicious homemade treat for fall
Prep Time: 10 minutes
freezer time: 3 hours 58 minutes
Total Time: 10 minutes
Servings: 8 servings


  • 2 cups heavy whipping cream
  • 1 14-oz can sweetened condensed milk
  • 1 cup pumpkin puree not pie filling
  • 1 ½ tablespoons pumpkin pie spice
  • ½ teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
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  • Pour the whipping cream into a large mixing bowl, and beat on medium speed with hand mixer until stiff peaks form.
  • In a separate bowl, mix the pumpkin puree, spices, vanilla and the sweetened condensed milk together until fully blended.
  • Gently fold the whipped cream into the pumpkin mixture until completely combined, and spoon into shallow baking dish.
  • Freeze for about 5 to 6 hours or until firm.
  • Enjoy!


Calories: 391kcal, Carbohydrates: 33g, Protein: 5g, Fat: 26g, Saturated Fat: 16g, Cholesterol: 99mg, Sodium: 92mg, Potassium: 312mg, Fiber: 1g, Sugar: 30g, Vitamin A: 5785IU, Vitamin C: 3.3mg, Calcium: 205mg, Iron: 0.8mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: American
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We barely waited for the ice cream to freeze before we just had to dig in, so it was still a little on the creamy side, but who cares?!
I won’t name names, and I don’t mean to brag, but we tried some pumpkin ice cream from an ice cream shop the other night, and our homemade version was waaaay better — no artificial colors or anything either.
Plus, you totally control the spices. I happen to like a fair amount of pumpkin spice and y’all probably know by now how much I adore cinnamon, so we just experimented with the spices until we liked the taste.
But if you’re not a pumpkin spice fan, just go easy on that one.
I served this easy no churn pumpkin ice cream along with a generous topping of whipped cream and these little pumpkin cookies we got at Sprout’s, and let me tell you, this is the perfect combo. 
I might even make some little pumpkin ice cream sandwiches next!
No Churn Pumpkin Ice cream
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  1. Miz Helen says:

    We will just love your Pumpkin Ice Cream! Thanks so much for sharing with Full Plate Thursday and hope you have a great week.
    Come Back Soon!
    Miz Helen

  2. Dee M says:

    That's so sweet, Kathi — Thanks! My daughter convinced me to try making ice cream in the summer, and we were hooked! 🙂

  3. Kathi @ Laughing Spatula says:

    First of all the name of your blog is really really cute! Second I love pumpkin everything! I have not tried any of the no churn recipes but this will be my first!