This Pumpkin Pie Ice Cream recipe yields a brown sugar custard ice cream base flavored with pumpkin and studded with graham cracker crust pieces and ribbons of toasted marshmallow “whipped cream”. To Texans, this is a H-E-B pumpkin pie ice cream copycat recipe. To everyone else, it is just a really tasty fall ice cream flavor based on everyone’s favorite thanksgiving pie.
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One of my favorite ice creams is H-E-B’s Creamy Creations Pumpkin Pie Ice Cream. Now that I live in Nebraska, I miss this fall ice cream that you can only get in Texas. Naturally, I had to recreate it. Between the ingredient list and memory, I had a good handle on how to go about it. But, I also had a Texas friend grab some recently and give her analysis. We both agreed that the “whipped cream” in it was definitely not whipped cream and more of a marshmallow fluff situation. I used the Serious Eats recipe for swiss meringue to make a toasted marshmallow meringue.
I adapted the ice cream base recipe from my Oat-of-this-swirled Copycat Ice Cream. It is the same rich, creamy custard base I use in my Lavender White Chocolate Ice Cream.
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Why you’ll love this recipe
- The ice cream is packed with pumpkin flavor thanks to the pumpkin puree reduction.
- The graham cracker crust adds a nice crunch.
- The toasted marshmallow “whipped cream” adds a layer of unexpected smoky flavor.
Ingredients
- Pumpkin puree flavors the custard base.
- Granulated sugar sweetens the toasted marshmallow “whipped cream”.
- Kosher salt and vanilla balance the overall flavor profile.
- Half and half is the base of the custard.
- Heavy cream enriches the custard.
- Egg yolks give richness and structure to the custard base.
- Egg whites give structure to the toasted marshmallow “whipped cream”.
- Light brown sugar sweetens the custard.
- Unsalted butter gives moisture and richness to the crust.
- Graham crackers serve as a crunchy crust component.
- Honey sweetens the crust component and adds flavor.
- Cream of tartar helps the meringue whip up for the toasted marshmallow “whipped cream”.
See recipe card below for a full list of ingredients and measurements.
Substitutions and variations
Here’s how to customize this pumpkin pie ice cream to your liking:
- Whipped cream — use real whipped cream or cool whip instead of the toasted marshmallow meringue “whipped cream”.
- Crust variations — bake a store-bought refrigerated pie crust until brown, cool and then cut into pieces instead of making the graham cracker crust pieces.
- No light brown sugar — swap for dark brown sugar or granulated.
- No half & half — use one cup whole milk and one cup heavy cream in place of the 2 cups of half & half.
- More mix-ins — add white chocolate, milk chocolate or coconut flakes.
This recipe has not been tested with any substitutions or variations. If you try any, please let me know how it turned out by commenting below!
How to make pumpkin pie ice cream
Step 1: Heat the pumpkin puree in a medium saucepan over medium heat to cook off excess moisture until reduced by half, about 10-15 minutes depending on the strength of your burner. Turn off the burner and let sit for 5 minutes to cool just a bit. To the same pot with the reduced pumpkin puree, add the half and half, brown sugar, salt, vanilla and pumpkin pie spice. Heat until simmering and let simmer until the sugar completely dissolves, about 5 minutes. Remove the pot from the heat. In a small bowl, whisk the egg yolks. Whisking constantly, slowly dribble the hot cream into the yolks (I like to do this with a ladle) to temper the egg yolks. Then add the mixture back into the pot. Return the pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170°F on an instant-read thermometer), while whisking constantly. Strain the mixture through a fine-mesh sieve into a bowl with the 1 cup of heavy cream, discarding any solids. Whisk to combine. Cover and chill at least 4 hours or overnight**. While the ice cream base is chilling, prep the graham cracker.
Step 2: Preheat the oven to 350°F. In a medium bowl combine the graham cracker crumbs and kosher salt. Add the honey to the melted butter. Drizzle in this mixture while tossing with a fork or a rubber spatula. Pour the mixture onto the prepared parchment-lined baking sheet, pressing down with a spatula or greased hands to flatten like a traditional graham cracker crust. Bake for 8-9 minutes or until golden and crunchy. Let cool and then break apart into smaller pieces.
Step 3: If using storebought marshmallow fluff, add to a heatproof bowl. Torch with a kitchen torch until toasted. Stir and repeat as many times as you’d like to give it a toasty flavor. This step is optional if you do not have a torch. If you want to use up the leftover egg whites from the custard, make the homemade version. Follow serious eats’ instructions while using my halved ingredient list in the recipe card. When the meringue is whipped up, start torching and repeat many times. Taste as you go to see if you need to torch more to get a better smoky flavor. Pour the chilled ice cream base into an ice cream maker and churn according to instructions. I use the Kitchenaid Ice Cream Maker Attachment and mix on 1 for 30-40 minutes.
Step 4: Place three scoops of the churned ice cream into the pan you’ll freeze it in (I used a 9”x5” metal loaf pan). Pipe or spoon some of the toasted “whipped cream” on top. Sprinkle some of the graham cracker crust pieces on top. Repeat layering until the pan is full. Optionally, garnish with pepitas and any leftover toasted “whipped cream”. Cover and freeze solid, overnight or at least 4 hours.
Hot tips
- The custard must be completely cold before churning. I like to make sure it is at least 40°F before pouring it in the ice cream maker. I pour mine into a resealable bag and place it into a bowl of ice and put it in the refrigerator to chill it faster.
- Whisk constantly while adding warm cream to the egg yolks and then again when you return the mixture to the heat. When in doubt, whisk it out. Otherwise, you risk cooking the egg and having to start over.
- For the graham cracker pieces, I like to use a piece of parchment paper to squish them down before baking.
Recipe FAQs
This is not recommended. The eggs are vital for richness, texture and structure.
Yes, this recipe requires an ice cream maker or ice cream maker attachment for a stand mixer.
Half & half is half cream and half milk. Sub for 1 cup milk and 1 cup cream, if needed.
Yes, bake a refrigerated pie crust on a parchment lined baking sheet until golden. Cut into pieces and add that in when layering into the pan.
More recipes you’ll love
Lastly, if you make this Pumpkin Pie Ice Cream recipe be sure to leave a comment or give it a rating. I love to see when people make my recipes, so please tag me @youthsweets on Instagram if you post!
📖 Recipe
Pumpkin Pie Ice Cream
Equipment
Ingredients
Pumpkin brown sugar ice cream base
- 1 ½ cups pumpkin puree (337g)
- 2 cups half and half cream or 1 cup milk plus 1 cup heavy cream (478g)
- 1 cup light brown sugar (220g)
- 1 teaspoon vanilla bean paste or vanilla extract
- ¼ teaspoon kosher salt
- 1 teaspoon pumpkin pie spice
- 4 egg yolks save the whites
- 1 cup heavy cream (245g)
Graham cracker crust pieces
- 9 graham crackers full sheets, pulverized into crumbs** (130g)
- ½ teaspoon kosher salt
- 1 tablespoon honey (20g)
- 2 ½ tablespoon unsalted butter melted (35g)
Toasted “whipped cream” ribbons
- 8 oz marshmallow fluff more or less, as desired
OR
- 3 oz egg whites (about 3 egg whites)
- 4.5 oz granulated sugar (127g)
- ⅛ teaspoon kosher salt
- ⅛ teaspoon cream of tartar
Instructions
Do ahead
- The pumpkin puree can be reduced ahead of time and stored in the fridge until ready to use. The crust can be made ahead of time and stored at room temperature in an airtight container until ready to use. The ice cream custard can be made a day or two ahead of time and stored in the refrigerator until ready to churn.
- Prepare a large baking tray with a sheet of parchment paper.
Reduce the pumpkin puree
- Heat the pumpkin puree in a medium saucepan over medium heat to cook off excess moisture until reduced by half, about 10-15 minutes depending on the strength of your burner. Turn off the burner and let sit for 5 minutes to cool just a bit.
Make the ice cream base
- To the same pot with the reduced pumpkin puree, add the half and half, brown sugar, salt, vanilla and pumpkin pie spice. Heat until simmering and let simmer until the sugar completely dissolves, about 5 minutes. Remove the pot from the heat.
- In a small bowl, whisk the egg yolks. Whisking constantly, slowly dribble the hot cream into the yolks (I like to do this with a ladle) to temper the egg yolks. Then add the mixture back into the pot.
- Return the pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170°F on an instant-read thermometer), while whisking constantly.
- Strain the mixture through a fine-mesh sieve into a bowl with the 1 cup of heavy cream, discarding any solids. Whisk to combine. Cover and chill at least 4 hours or overnight**.
- While the ice cream base is chilling, prep the graham cracker.
Make the graham cracker crust pieces
- Preheat the oven to 350°F.
- In a medium bowl combine the graham cracker crumbs and kosher salt. Add the honey to the melted butter. Drizzle in this mixture while tossing with a fork or a rubber spatula. Pour the mixture onto the prepared parchment-lined baking sheet, pressing down with a spatula or greased hands to flatten like a traditional graham cracker crust.
- Bake for 8-9 minutes or until golden and crunchy. Let cool and then break apart into smaller pieces.
Make the toasted “whipped cream” ribbons
- If using storebought marshmallow fluff, add to a heatproof bowl. Torch with a kitchen torch until toasted. Stir and repeat as many times as you’d like to give it a toasty flavor. This step is optional if you do not have a torch.
- If you want to use up the leftover egg whites from the custard, make the homemade version. Follow serious eats’ instructions while using my halved ingredient list in the recipe card. When the meringue is whipped up, start torching and repeat many times. Taste as you go to see if you need to torch more to get a better smoky flavor.
Churn the ice cream
- Pour the chilled ice cream base into an ice cream maker and churn according to instructions. I use the Kitchenaid Ice Cream Maker Attachment and mix on 1 for 30-40 minutes.
Layer the ice cream
- Place three scoops of the churned ice cream into the pan you’ll freeze it in (I used a 9”x5” metal loaf pan). Pipe or spoon some of the toasted “whipped cream” on top. Sprinkle some of the graham cracker crust pieces on top. Repeat layering until the pan is full. Optionally, garnish with pepitas and any leftover toasted “whipped cream”.
- Cover and freeze solid, overnight or at least 4 hours.
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