No Churn Pumpkin Pie Ice Cream takes a creamy ice cream base blended with spices and swirls pumpkin pie puree and pie crust pieces throughout. A wonderfully refreshing and delicious way to enjoy your pumpkin pie on a hot day. Mix up all the ingredients and freeze. No ice cream maker required!

This post is sponsored in conjunction with PumpkinWeek. We received product samples from sponsor companies to aid in the creation of the PumpkinWeek recipes. However as always, all recipes, opinions and texts are 100% our own.

How are we on Day 4 of #PumpkinWeek? Seems like it only just started, but nope, we have today and tomorrow left.

But man oh man, have you seen the recipes? I have so many on my list to try! So many amazing sweet AND savory things to make soon!

This No Churn Pumpkin Pie Ice Cream is a favorite at our house.

I don’t know where you are, but here in St. Louis, it’s still HOT. We got a glimpse at some cooler weather and now we are celebrating “second summer”. I cannot wait… I NEED cooler weather to get here.

But in the meantime, I’m going to enjoy this No Churn Pumpkin Pie Ice Cream.

I don’t know if you’ve been paying attention, but if you can drag your eyes away from this beautiful No Churn Pumpkin Pie Ice Cream, I’d really like to take another moment to thank our amazing sponsors.

Huge thanks to Dixie Crystals, Cabot Creamery Co-operative and Eggland’s Best for sending all of the bloggers products and coupons to help facilitate all these fun pumpkin recipes posted this week! Without you, it just wouldn’t be the same.

Exceptional products, exceptional brands. THANK YOU!!

This No Churn Pumpkin Pie Ice Cream is actually the ONLY recipe this week that does not use sponsored products. And that’s because it only calls for a handful of yummy ingredients. Super simple, super delicious!

Let’s talk a Little About #PumpkinWeek

#PumpkinWeek 2018 is hosted by Love and Confections and A Kitchen Hoor’s Adventures! This year is even bigger and better than ever with a giveaway with some incredibly awesome prizes!

Thirty nine bloggers from around the country are showcasing their best pumpkin dishes. Get ready for Fall with over 130 pumpkin recipes throughout the week including cocktails, main courses, pizzas, pastas, pastries, breads, muffins, and plenty of desserts! (most of mine are pumpkin desserts or breakfast, like these Pumpkin Pie Pull Apart Muffins)

Here are today’s #PumpkinWeek recipes:

Beverages:

Pumpkin Hot Chocolate from Sweet Beginnings

Savory:

Pumpkin Alfredo Stuffed Shells from The Crumby Kitchen
Pumpkin Joes from A Day in the Life on the Farm
Pumpkin Mashed Potatoes from Rants From My Crazy Kitchen
Spicy Pumpkin Soup from Cindy’s Recipes and Writings

Baked Goods & Desserts:

No Churn Pumpkin Pie Ice Cream from Daily Dish Recipes
Pumpkin Cake Roll with Cookie Butter Filling from Strawberry Blondie Kitchen
Pumpkin Cheddar Biscuits from A Kitchen Hoor’s Adventures
Pumpkin Cream Cheese Muffins from Family Around the Table
Pumpkin Crumb Bread from The Nifty Foodie
Pumpkin Cupcakes with Maple Buttercream from The Redhead Baker
Pumpkin Pudding with Sour Cream Vanilla Topping from Karen’s Kitchen Stories
Pumpkin Spice Dessert Hummus from For the Love of Food
Pumpkin Whoopie Pie Recipe from April Golightly

Are you ready to make No Churn Pumpkin Pie Ice Cream?

No Churn Pumpkin Pie Ice Cream

Name: No Churn Pumpkin Pie Ice Cream
Prep time: 10 min
Total time: 6 h 10 min
Cuisine: Dessert
Ingredients: 1 cup pumpkin puree; 1 1/2 teaspoons pumpkin pie spice; 2 cups heavy cream; 1 14 oz can sweetened condensed milk; 1 teaspoon pumpkin pie extract; 1 teaspoon pumpkin pie spice; 1 baked pie crust, cooled and broken into pieces

Prep Time: 10 minutes

Additional Time: 6 hours

Total Time: 6 hours 10 minutes

Ingredients

For Pumpkin Pie Puree

1 cup pumpkin puree
1 1/2 teaspoons pumpkin pie spice

For Ice Cream Base

2 cups heavy cream
1 14 oz can sweetened condensed milk
1 teaspoon pumpkin pie extract
1 teaspoon pumpkin pie spice
1 baked pie crust, cooled and broken into pieces

Instructions

Pumpkin Pie Mixture

In a bowl, blend the pumpkin puree with 1 1/2 teaspoons of pumpkin pie spice. Cover and refrigerate until ready to use.

Ice Cream Base

In a large bowl, whisk together the sweetened condensed milk, pumpkin pie spice and pumpkin pie extract (yes, you can substitute a different extract, but it will change the flavor). Set aside.
In another large bowl, whisk the cream with a mixer on medium-high speed until firm peaks form. This took about 2 minutes.
Fold about half the whipped cream into the first bowl with a spatula until combined.
Add the rest and mix until well blended.
Pour into a chilled 9x5x3 metal loaf pan. Cover with tinfoil or a loaf pan lid and freeze until thick and creamy, about 2 hours.
Remove from freezer and drop large spoonfuls of the refrigerated pumpkin puree around the top. Take a knife and swirl through making sure to push some down deep into the mixture. Repeat with the pie shell. Just drop random sized pieces throughout the ice cream and swirl into the mixture.
Return covered to freezer until solid. At least 3 hours.

Don’t forget to check out these other fun recipes from Daily Dish Recipes:

Disclaimer: Thank you PumpkinWeek Sponsors: Dixie Crystals, Cabot Cheese, and Eggland’s Best for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for PumpkinWeek recipes. All opinions are my own. The PumpkinWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Three (3) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The PumpkinWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the PumpkinWeek posts or entry.

Want more of the Best Pumpkin Recipes?

Pumpkin Cupcakes

Pumpkin Spiced Shotte

Pumpkin Spiced Banana Bread

Pumpkin Casserole with Roasted Marshmallows

Roasted Garlic Cauliflower Pumpkin Soup

Pumpkin Spice Latte Donuts

Nicole Cook

Nicole Cook is the owner/editor of Daily Dish Recipes, a lifestyle blog with an emphasis on food/cooking/cocktails and much more.
She calls the Midwest home – Missouri to be exact. Coffee is her go-to drink, music is her vice and she is endlessly tethered with devices to her online world. She loves all things planner, lives for her great big family and loves her pets endlessly!
Her motto in life: Live Simply, Dream Big, Be Grateful, Give Love, Laugh Lots. Always, always laugh lots.

Comments

Wendy Klik
September 20, 2018 at 7:14 am
Loving the chunks of pie crust in there.
- Nicole Cook
  September 25, 2018 at 1:21 pm
  I was really NOT sure how it would hold up, but it was perfect. Added the perfect texture! 🙂
Sherry
September 20, 2018 at 12:33 pm
I live in Canada and can’t find pumpkin pie extract. Would pumpkin pie syrup work?
- Nicole Cook
  September 20, 2018 at 9:14 pm
  Hi Sherry, that’s a valid question. I have no idea though as extract isn’t very thick so I would imagine that syrup might change the consistency a bit. Do you have access to vanilla extract? Because you could use that instead and just add more of the pumpkin puree mixture to get the full pumpkin flavor. Honestly, you could make the ice cream without ANY extract at all. I’m just not real sure about adding a syrup to that mix. I’m simply a home cook but I assume that the consistency would be different and possibly freeze differently.