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Test Kitchen Approved

Pumpkin Pie Ice Cream

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Recipe By Shantelle Stephens


1 quart

Recipe By Shantelle Stephens

There are several steps to this recipe, but the final result is well worth the effort. It tastes just like you stirred up leftover pieces of pumpkin pie and stuck them in the freezer to enjoy later.

Recipe Notes

Special Equipment:

  • Ice Cream Maker


For the pie crust pieces:

Half of a 9- to 10-inch uncooked pie crust, store-bought or homemade

2 Tbsp. granulated sugar

For the ice cream:

4 tsp. cornstarch

2 cups whole milk

1 1/4 cups heavy cream

2/3 cup granulated sugar

2 Tbsp. light Karo syrup (or golden syrup)

3 Tbsp. cream cheese, softened

3/4 cup pumpkin puree

Savory Spice ingredients in this recipe

  • Ground Supreme Saigon Cinnamon

    Our Organically Sourced Saigon Cinnamon has consistently been our most popular cinnamon and in part it’s because our customers seek out bold cinnam...

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  • French Fleur de Sel Sea Salt

    French sea salt is known as the very finest. Sea salt in France is still hand-harvested in the traditional way, by drying seawater in shallow pools...

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  • Madagascar Vanilla Bean Paste

    Our Madagascar vanilla bean paste is formulated to match Madagascar vanilla extract in flavor, strength, and usage. The paste holds hundreds of van...

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  • Pumpkin Pie Spice

    For the ultimate holiday feast this year, buy Turkey Brining Kit and Holiday Roast Turkey, then add a 1/2 cup bag of Pumpkin Pie Spice to your cart...

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  • Ground Saigon Cinnamon (Organically Sourced)

    The unmatched flavor of Vietnamese Saigon cassia is stronger and sweeter than typical "grocery store" cinnamon, making it the perfect cinnamon for ...

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For the pie crust pieces: Preheat oven to 350 degrees. Tear pie crust into ½-inch to 1½-inch pieces. Combine sugar, cinnamon, and fleur de sel in a small bowl. Toss pie dough pieces in sugar mixture then arrange in an even layer on a rimmed baking sheet. Bake for 10 min., tossing every few min. to get an even golden color. Set aside to cool. Store sealed in bag in the refrigerator until ready to prepare ice cream.

For the ice cream: Cream base: Mix cornstarch with ¼ cup of the milk; set slurry aside. In a 4-quart saucepan, whisk remaining milk, cream, sugar, syrup and salt. Bring to a boil over medium-high heat and cook for 4 min. Stir in slurry, return to a boil and cook, stirring, until thickened, about 2 min. Place cream cheese in a bowl and pour in ¼ cup of the hot milk mixture; whisk until smooth. Whisk in remaining hot milk mixture. Remove from heat and stir in vanilla bean paste. Pumpkin layer: Transfer one cup of the cream base to a separate bowl and whisk in pumpkin puree and Pumpkin Pie Spice until smooth.

To finish: Pour each ice cream layer mixture into a separate plastic bag; seal and submerge in a bowl of ice water until chilled. First, process the cream base in an ice cream maker using the manufacturer's instructions. Transfer frozen cream base to a container, cover and set in the freezer. Next, clean out ice cream maker and process the pumpkin layer. Immediately fold the frozen pumpkin layer and prepared pie dough bites into the frozen cream base. Tip: Swirl layers together in several figure 8s, trying not to mix entirely. Transfer to a freezer-safe container, cover and freeze until set. Serve by dragging a preheated ice cream scoop through to the bottom of the container to get a get good mix of the each layer plus the pie crust bites.