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Pumpkin Pie Ice Cream with Pecan Crumble Topping

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  • Prep 30 min
  • Total 4 hr 30 min
  • Servings 8
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Enjoy the flavors of pumpkin pie in ice cream form!
by: Moogie
Updated Jul 21, 2015
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  • 6 large egg yolks, lightly beaten
  • 1-1/2 cups pumpkin puree
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 2 (12-ounce)cans evaporated milk
  • 1-3/4 cups heavy whipping cream
  • 1/14 cups sugar
  • 1/4 teaspoon salt

Ingredients for Pecan Crumble Topping:

  • 1 cup all-purpose flour
  • 1/3 cup firmly packed light brown sugar
  • 1/2 teaspoon pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup chopped pecans
  • 1/2 cup butter, melted


  • 1
    In a medium bowl, combine egg yolks, pumpkin puree, pumpkin pie spice, cinnamon, and vanilla; set aside.
  • 2
    In a large saucepan, combine mil, cream, sugar, and salt. Heat over medium-low heat until mil mixture is barely simmering.
  • 3
    Pour one-fourth of hot milk mixture into egg yolk mixture, whisking constantly. Cook over medium heat until mixture is thickened and coats a spoon, about 5 minutes. Remove from heat, and cool for 10 minutes. Strain mixture through a fine-mesh strainer into an airtight container. Cover, and chill for 4 hours to overnight.
  • 4
    Pour chilled mixture into an ice-cream freezer, and freeze according to manufacturer's instructions. Transfer to an airtight container, and freeze until ready to serve. Top with Pecan Crumble Topping.
  • 5
    Preheat oven to 350° F.
  • 6
    In a medium bowl, combine flour, brown sugar, pumpkin pie spice, and cinnamon. Stir in pecans. Add melted butter, stirring to combine. Spread mixture into an ungreased 13x9-inch baking pan. Bake for 15 to 20 minutes, or until lightly browned, stirring occasionally to crumble. Let cool completely. Store in an airtight container.

Nutrition Information

No nutrition information available for this recipe
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