Ice cream that has all the flavors of Fall! This Pumpkin Pie Ice Cream is creamy, sweetness from the maple syrup, has pumpkin pie spice flavor we all crave, pumpkin, and graham crackers that give it that pie spin!
Pumpkin Pie Ice Cream Tips:
Use pumpkin puree (not pumpkin pie filling). I have not tried it with fresh roasted pumpkin and I wouldn’t suggest doing so unless you have a way to strain out (with a good cheese cloth) the excess water. Fresh pumpkin that hasn't been strained will result in a less creamy ice cream from the water content in the pumpkin.
This is a recipe that’s great for anytime but especially with Fall and Thanksgiving quickly approaching. When hosting a Fall event, this is a recipe that can be made several days ahead of time and alleviate some stress.
If you want this ice cream the same day, be sure to make the custard base first thing in the morning, allowing it to cool first. This will ensure a creamier consistency.
FAQ:
How long will this stay fresh in the freezer?
In my house, I'm lucky if this lasts a week. However, I wouldn’t allow the ice cream to sit in the freezer for more than a couple of weeks. Ice cream in general tends to become freezer burned and take on some of the flavors of what is in the freezer.
Can I make this without an ice cream maker?
I don't make this recipe without one, but if you do try, please leave a comment and let me know how it turns out.
How to make custard base Part 1:
Place the base of the ice cream maker in the freezer 24 hours prior to using.
Start with making a custard base. Add one cup of milk to a small saucepan and bring to a simmer over medium low heat. Keep a close eye on it as to avoid boiling the milk.
To a medium saucepan, add four egg yolks and a ½ cup of maple syrup. Stir well with a whisk.
How to make custard base Part 2:
Once milk is simmering, turn off heat, and slowly add some of the milk to the eggs and maple syrup. Stir constantly while adding additional hot milk to avoid scrambling eggs.
Next, add pumpkin puree, sea salt, pumpkin pie spice, and molasses to medium saucepan (with the milk, eggs, and maple syrup). Mix well with a whisk until all ingredients are evenly incorporated.
Pour the mixture into a bowl. Use a larger bowl to cool it quicker if making the same day. Cover with plastic wrap, and place in the refrigerator until custard is cooled completely.
How to make custard base Part 3:
Once the custard is cooled, remove from refrigerator. Add heavy cream and vanilla to the custard. Mix well with a whisk.
Lastly, set up ice cream maker on the kitchen counter and remove the frozen base from the freezer. Add the ice cream mixture to the base, add paddle, lid, and then turn on. Leave on 25 minutes and then add crushed graham crackers to ice cream. Mix an additional five minutes.
At this point you can serve the ice cream. It will be a little soft but it’s still delicious and personally the way I prefer to eat mine. If you would like your ice cream a bit firmer, place in the freezer for five to six hours. Serve in bowls or ice cream cones and enjoy!
Print
Pumpkin Pie Ice Cream
Ingredients
- 4 egg yolks
- 1 cup whole milk
- ½ cup maple syrup
- ½ cup canned pumpkin puree
- ⅛ teaspoon sea salt
- ¼ teaspoon pumpkin pie spice
- 1 teaspoon molasses
- 1 cup heavy cream
- 2 teaspoons vanilla extract
- ½ cup graham crackers broken into bite sized pieces
Instructions
- Place ice cream maker in freezer 24 hours prior to making.
- For the custard base, add 1 cup of milk to a small saucepan. Bring to a simmer.
- To a medium saucepan add 4 egg yolks and maple syrup. Mix well with a whisk. Slowly add milk a little at a time to egg and maple syrup mixture. Whisk continuously as not to cook eggs.
- Next add pumpkin puree, sea salt, pumpkin pie spice, and molasses to the mixture in the medium saucepan and mix with a whisk until combined.
- Place custard in a bowl, cover with a lid or plastic wrap, and place in refrigerator until completely cooled.
- Once cooled, remove custard from refrigerator. Add heavy cream and vanilla to the bowl and mix until combined with a whisk.
- Remove the base from freezer, set up the ice cream maker on the counter, add ingredients from your bowl into the ice cream maker, insert the paddle, place the lid on top, and turn on.
- Allow ice cream to mix for about 25 minutes until the ice cream has come together and looks creamy. Next, add crushed graham crackers while ice cream maker is on. Allow to mix an additional five minutes.
- Serve immediately or scrape into a container for 3-4 hours until it firms up a bit.
Notes
I have a 2 quart ice cream maker and have tried doubling the recipe. It will work but it gets bit high up and comes out the top a bit. I wasn’t able to mix it quite as long as I wanted to if I had just done a single recipe. It works but just know if won’t be as creamy.
The graham crackers are optional. I like to use the grain free graham crackers from Simple Mills. Regular graham crackers will work as well.
Ice cream should keep in the freezer for about two weeks. Ours never lasts this long.
Leave a Reply