Pumpkin Spice Ice Cream

Home made Pumpkin spiced ice cream with bacon crumbles...mmmmm.
Pumpkin Spiced Ice Cream
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Pumpkin Spice Ice Cream

Recipe by Ed Moore
0.0 from 0 votes Only logged in users can rate recipes
Course: DessertCuisine: AmericanDifficulty: easy


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This recipe for homemade Pumpkin Spice Ice Cream will make approximately 1/2 gallon. I added bacon crumbles to give that salty/sweet flavor. It's so good, it'll be gone before you turn around!

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  • 8 oz 8 pumpkin pie filling

  • 1 cups 1 heavy cream

  • 1/2 cup 1/2 whole milk

  • 7 oz 7 sweetened condensed milk

  • 1/2 cup 1/2 granulated sugar

  • 1/2 cup 1/2 light brown sugar, packed

  • 4 large 4 egg yolks

  • 1/2 tsp 1/2 cinnamon

  • 1/2 tbsp 1/2 pumpkin spice extract

  • 1/2 tbsp 1/2 vanilla extract

  • 2 tbsp 2 bourbon, optional; for softer ice cream and added flavor

  • 1 pinch 1 salt


  • Combine the pumpkin purée, milk, cream, sweetened condensed milk, spices, salt, vanilla, and pumpkin flavor in a saucepan. Set the pan over medium heat, and bring the mixture just to a boil. Remove it from the heat.
  • In a separate bowl, beat together the egg yolks, and sugars until light and airy.
  • Pour half the warm pumpkin mixture slowly into the egg yolk mixture, stirring constantly.
  • Pour the yolk/pumpkin mixture back into the saucepan with the remaining pumpkin mixture. Cook over low heat, stirring with a heatproof spatula, until the mixture thickens. I like using a digital thermometer, it will range 170°F and 180°F.
  • Remove the pan from the heat, and let the mixture cool to room temperature, stirring occasionally to prevent a skin from forming. Refrigerate for at least 2 hours, or overnight.
  • Transfer the mixture to an ice cream maker and start cranking, adding bourbon at the end of the freezing process.
  • Serve immediately if you prefer soft, creamy ice cream. For firmer consistency, transfer the ice cream to an airtight container and freeze for about 2 hours.

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