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Home » Blog » Holidays » Halloween » Halloween Recipes » Pumpkin Pie Ice Cream – No Ice Cream Maker Needed!

Pumpkin Pie Ice Cream – No Ice Cream Maker Needed!

Oct 5, 2021 · Modified: Jan 11, 2024 by Pam Dana · This post may contain affiliate links · 6 Comments

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This Pumpkin Pie Ice Cream is the perfect Fall dessert! Best part is that you don't need an ice cream maker to make this! Recipe at overthebigmoon.com!

This Pumpkin Pie Ice Cream is the perfect Fall dessert and you don’t need an Ice Cream Maker! Just mix, freeze and enjoy! 

Looking for some other pumpkin-flavored desserts? Try my Pumpkin Chocolate Chip Cookies, Easy Pumpkin Dump Cake and Pumpkin Cheesecake Puffs.

A white bowl of pumpkin pie icecream in it with some golden oreos sitting to the left of the bowl. Behind both is a silver bread pan full of the pumpkin pie ice cream.

It’s official October, which means my mind starts craving all things Fall! I’m ready for pumpkins, cooler weather, Halloween, and pumpkin-flavored treats! There’s just one small problem – I live in the desert and it’s still 80-90 degrees here! So, I came up with this perfect Pumpkin Pie Ice Cream. And as an added bonus, for this recipe, no ice cream maker is needed!

This recipe is so quick to throw together and just needs to freeze overnight! Let’s get making it!

A white bowl with pumpkin pie icecream in it, topped with a golden oreo. To the left of the bowl is a pile of golden oreos.

PUMPKIN ICE CREAM

Ingredients Needed:

  • 1-pint Whipping Cream
  • 15 oz Sweet Condensed Milk (one can)
  • ¼ cup can Pumpkin (not Pumpkin Puree)
  • ½ tsp Cinnamon
  • ⅛ tsp Nutmeg
  • 10-12 Golden Oreos

HOW TO MAKE PUMPKIN PIE ICE CREAM

Put 12 Golden Oreos in a large Ziplock bag and use a rolling pin to crush them.

A ziplock bag of golden oreos with a rolling pin next to it.

In a large bowl with a hand mixer or in a standing mixer, add the pint of Whipping Cream and mix until it’s thick and has firm peaks.

A silver bowl of whipped cream with a mixing beater above it.

Add the Sweet Condensed Milk, Pumpkin, Cinnamon, and Nutmeg to the bowl of Whipping Cream and mix until well combined.

A silver bowl ice cream batter in it. Above the bowl is a package or oreos and a rolling pin and ziplock bag filled with crushed oreos.

Fold in the Oreos and pour the mixture into a bread pan or a reusable ice cream container.

A silver bowl with a pumpkin ice cream batter in it, topped with crushed golden oreos on top that are ready to be folded into the batter.

A silver bread pan with the icecream batter pour into it, ready to freeze. Next to it is some pumpkin puree, golden oreos and a teaspoon of pumpkin pie spice.

Cover the bread pan with tin foil and freeze for at least 8 hours, preferably overnight.

A silver bread pan with frozen pumpkin pie icecream in it with an ice cream scooper on top scooping the ice cream.

I promise that it is so worth the wait! Even my kids’ best friend that doesn’t love pumpkin-flavored treats, LOVES this dessert!

A white bowl of pumpkin flavored icecream, topped with a golden oreo. A small silver spoon is in the bowl of ice cream. To the left of the bowl is a pile of oreos.

CAN I USE FRESH PUMPKIN PUREE INSTEAD OF CANNED PUMPKIN?

Yes, you can. Just use the same amount required in the recipe. So, ½ Cup Fresh Pumpkin Puree = ½ Cup Canned Pumpkin. The reason I use Canned Pumpkin or Fresh Pumpkin Puree in the recipe is that canned Pumpkin Puree isn’t always made from 100% pumpkin. Oftentimes, they’ll incorporate different types of squash, so the taste can vary a bit.

HOW LONG WILL THE PUMPKIN ICE CREAM LAST?

If the ice cream is covered well when not being eaten, the ice cream will stay fresh for about 6 weeks when stored at zero degrees Fahrenheit.

A white bowl of pumpkin pie icecream in it with some golden oreos sitting to the left of the bowl. Behind both is a silver bread pan full of the pumpkin pie ice cream.

A white bowl of pumpkin pie icecream in it with some golden oreos sitting to the left of the bowl. Behind both is a silver bread pan full of the pumpkin pie ice cream.
Print Recipe

Homemade Pumpkin Ice Cream

Delicious Fall ice cream flavor that can be made without an ice cream maker!
Prep Time20 minutes mins
Cook Time8 hours hrs
Total Time8 hours hrs 20 minutes mins
Course: Dessert
Cuisine: American
Servings: 8 people
Calories: 453kcal
Author: Over The Big Moon

Ingredients

  • 1 pint Whipping Cream
  • 14 oz Sweet Condensed Milk
  • ¼ cup Canned Pumpkin (Not Pumpkin Puree)
  • ½ tsp Cinnamon
  • ⅛ tsp Nutmeg
  • 12 Golden Oreos

Instructions

  • Put 12 Golden Oreo's in a large Ziplock bag and crush them using a rolling pin.
  • In a large separate bowl with a hand mixer or in a stand mixer, whip the Whipping Cream until it is thick and forms peaks.
  • Add condensed milk, pumpkin, cinnamon, and nutmeg to the bowl and mix until well combined.
  • Fold in the crushed Golden Oreos.
  • Pour into a bread pan or freezer safe dish and cover with tin foil. Freeze for at least 8 hours, preferably overnight.

Notes

CAN I USE FRESH PUMPKIN PUREE INSTEAD OF CANNED PUMPKIN?

Yes, you can. Just use the same amount required in the recipe. So, ½ Cup Fresh Pumpkin Puree = ½ Cup Canned Pumpkin. The reason I use Canned Pumpkin or Fresh Pumpkin Puree in the recipe is that canned Pumpkin Puree isn't always made from 100% pumpkin. Oftentimes, they'll incorporate different types of squash, so the taste can vary a bit.

HOW LONG WILL THE PUMPKIN ICE CREAM LAST?

If the ice cream is covered well when not being eaten, the ice cream will stay fresh for about 6 weeks when stored at zero degrees Fahrenheit.

Nutrition

Serving: 8g | Calories: 453kcal | Carbohydrates: 42g | Protein: 6g | Fat: 30g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 98mg | Sodium: 149mg | Potassium: 261mg | Fiber: 1g | Sugar: 34g | Vitamin A: 2194IU | Vitamin C: 2mg | Calcium: 188mg | Iron: 1mg
Tried this recipe?Mention @OverTheBigMoon or tag #OverTheBigMoon!

A white bowl of pumpkin pie icecream in it with some golden oreos sitting to the left of the bowl. Behind both is a silver bread pan full of the pumpkin pie ice cream.

Looking for some other yummy pumpkin recipes to enjoy this Fall? Check out my Easy Pumpkin Dump Cake, Pumpkin Dinner Rolls, Pumpkin Chocolate Chip Pancakes, Pumpkin Cheesecake Puffs, and Pumpkin Chocolate Chip Bread!

Follow me on INSTAGRAM, PINTEREST, TWITTER, and FACEBOOK for recipes, DIY’s, and more!

If you’ve tried this recipe, I’d love it if you’d comment and rate the recipe! I love to hear feedback and answer questions!

Make sure to pin this post for later too! Thanks, friends! Have a great day!

Reader Interactions

Comments

  1. Sadie

    September 12, 2014 at 11:18 am

    MADE THIS!!! Thank you so much. We don’t have an ice cream maker so this worked perfect for us. I also just used my hand mixer since that is what we have.

    Reply
    • Pam Dana

      September 15, 2014 at 12:55 pm

      So glad you loved it!!

      Reply
  2. Lindsay AFM

    September 08, 2014 at 10:45 am

    This sounds amazing!! Love the Golden Oreos!!

    Reply
  3. Jessica

    September 08, 2014 at 9:58 am

    This looks completely amazing! Can’t wait to try it!

    Reply
  4. Amber @ DessertNowDinnerLater!

    September 08, 2014 at 9:26 am

    Ooh! Love the golden oreos added in!

    Reply
  5. Better From Scratch

    September 08, 2014 at 9:02 am

    This looks soo yummy!!! and I don’t have an ice cream maker so it’s perfect for me!

    Reply

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Welcome! I’m Pam, a mom of 3 and a lover of reading, TV, the sun, and Mexican food! Here I love sharing easy everyday recipes, printables, Cricut crafts, holiday fun, and kids activities! Learn more about me over on my About Page or on Instagram! Have a fantastic day!

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