Ice cream is a great summer treat that can cool you down on a hot day. But I’ll let you in on a little secret… ice cream can taste JUST as good when the weather cools down.

While a sorbet or a light, fruity scoop of ice cream might be your go-to during the warmer months, a creamy and rich flavor is a great dessert choice for fall.

My favorite? Pumpkin Pie Ice Cream drizzled in caramel syrup.

pumpkin pie ice cream bowl

This is one of my new recipes but I’m telling you now… it’s here to stay!

It’s filled with flavors of cinnamon, ginger and nutmeg throughout. It really brings all of the autumn flavors together in one bite.

And though ice cream might seem a little intimidating to make at home, I find it super easy thanks to my Cuisinart Ice Cream Maker.

Cuisinart pumpkin pie ice cream
Find the ice cream maker HERE.

Not only does it make ice cream, but it also makes sorbet and frozen yogurt, too.

All you have to do is make the base, turn on the machine, pour the mixture into the freezer bowl and you have ice cream in a matter of minutes!

Of course, I recommend trying it out with my Pumpkin Pie Ice Cream recipe. But feel free to experiment!

Pumpkin Pie Ice Cream Recipe

Pumpkin Ice Cream Recipe Card
Yield: 14 (1/2 cup servings)

Pumpkin Pie Ice Cream

Taste the flavors of fall in this creamy and delicious pumpkin pie ice cream. Atop a cone or in a bowl, the flavors of cinnamon, ginger and pumpkin will make your tastebuds pop. You can even serve it with your favorite cookie or brownie!


  • 1 1/2 cups 2% milk
  • 1 cup packed dark brown sugar
  • 2 tablespoons dark corn syrup
  • 1 3/4 cups pumpkin purée
  • 1 1/2 teaspoons cinnamon
  • 1 teaspoon ginger
  • 1/2 teaspoon freshly ground nutmeg
  • 2 1/2 cups heavy cream
  • 1 teaspoon pure vanilla extract


    1. In a medium mixing bowl with a hand mixer, combine the milk, brown sugar, and corn syrup until the sugar is dissolved. This should take about two minutes.
    2. Stir in the pumpkin purée, cinnamon, ginger, and nutmeg. Next, add heavy cream and vanilla.
    3. Turn the ice cream machine on and pour the mixture into the freezer bowl and let mix until thickened. I find this takes 20-25 minutes.
    4. Now you can add crumbled cookies if desired. Simply put them in the freezer bowl for the last 5 minutes of mixing.
    5. Serve immediately or if you'd like a firmer consistency, transfer the ice cream to an airtight container and place in the freezer for about 2 hours.


If you'd like to add a little texture to your ice cream, you can use crumbled gingersnaps, graham crackers or sugar cookies. I also like to drizzle caramel syrup on top!

I typically eat a couple of scoops out of a bowl with some drizzled caramel syrup. But it also goes great with warm, baked treats.

Here are some of my recipes you can pair with a scoop of this Pumpkin Pie Ice Cream:

I hope that this recipe will turn you into a believer that ice cream is great no matter the time of the year!

From my fall kitchen to yours,


Did you know I have my own online shop? Check it out HERE!

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