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Pumpkin Ice Cream

This recipe really captures the flavor of fall. It's good with or without the gingersnaps.
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    5 servings


  • 1 cup canned pumpkin
  • 1/4 teaspoon pumpkin pie spice
  • 1 quart vanilla ice cream, softened
  • Gingersnaps, optional


  • In a large bowl, combine the pumpkin and pie spice until well blended. Stir in ice cream. Freeze until serving. Garnish with gingersnaps if desired.
Nutrition Facts
1 cup: 190 calories, 10g fat (6g saturated fat), 39mg cholesterol, 72mg sodium, 24g carbohydrate (17g sugars, 2g fiber), 4g protein.

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  • kavisha
    Oct 11, 2014

    this is an awesome recipe! I made it for a practical at school and the examiner absolutely loved it! gonna be making pumpkin ice cream a lot from now on

  • Jillian0725
    Oct 12, 2012

    No comment left

  • becky66
    Jul 16, 2012

    I made this a couple of times for group projects where I had worked. Very original and unique idea and flavor....even those skeptical of the pumpkin flavor in the ice cream really liked it.

  • amyroc7
    Jun 22, 2011

    i really loved this. thank you for sharing this recipe!

  • ruthsblack
    Jan 31, 2010

    No comment left

  • stylegirl101
    Oct 2, 2009

    I think I may use this for my next outing! It will be really useful for people who like ice cream.