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How to Make Pumpkin Ice Cream

Pumpkin Ice Cream

Here is a tasty pumpkin ice cream that is easy to make: it is simply sweetened pumpkin purée, milk, and whipping cream, frozen.

Because this recipe use a purée of just harvested pumpkin, you will need about 90 minutes to prepare the ice cream mix and another 2½ hours to freeze.

‘Sugar Pie’ is the pumpkin I chose for this recipe, but you can use any pie or sugar pumpkin—those are the smaller pumpkins, not the big jack-o-lantern pumpkins.

By the way, you can make this treat with any orange-fleshed winter squash–so if you want to serve butternut or acorn squash ice cream, here you go.

Pumpkin Ice Cream




Yield 8 servings

Here is a tasty pumpkin ice cream that is easy to make: it is simply sweetened pumpkin purée, milk, and whipping cream, frozen.


  • 1 ‘Sugar Pie’ pumpkin or other deep orange-fleshed squash (about 2 pounds or larger)
  • 1 to 2 teaspoons vegetable oil
  • 2 cups whipping cream
  • ½ cup milk
  • 1 cup firmly packed light brown sugar
  • 1 cup pumpkin purée
  • 1 teaspoon each cinnamon, ground ginger, and vanilla
  • ¼ teaspoon salt


  1. Prepare Pumpkin Purée: Preheat oven to 375°F. Use a heavy knife to cut the pumpkin through the top. Scoop out and discard the seeds. Rub inside of pumpkin with vegetable oil. Place the pumpkin, cut side down, on a rimmed baking sheet. Bake until very soft when pierced, 45 to 75 minutes.
  2. Scoop flesh into a food processor; whirl until smooth. (Drain the purée in a strainer for about 30 minutes if it is watery.)
  3. Prepare Ice Cream: Use a whisk to mix the cream, milk, brown sugar, pumpkin purée, cinnamon, ginger, vanilla and salt in a bowl.
  4. Scoop the mix into an ice cream maker; chill and freeze according to the manufacturers’ directions.
  5. 5. Spatula the ice cream into a bowl. Freeze covered until it’s scoopable, about 2½ hours. Will keep for up to 1 week.

Courses Dessert


Written by Stephen Albert

Stephen Albert is a horticulturist, master gardener, and certified nurseryman who has taught at the University of California for more than 25 years. He holds graduate degrees from the University of California and the University of Iowa. His books include Vegetable Garden Grower’s Guide, Vegetable Garden Almanac & Planner, Tomato Grower’s Answer Book, and Kitchen Garden Grower’s Guide. His Vegetable Garden Grower’s Masterclass is available online. has more than 10 million visitors each year.

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