Pumpkin Pie Ice Cream
A slice of cozy autumn in every scoop—meet Pumpkin Pie Ice Cream by Creamarie.
This handcrafted seasonal favorite captures the soul-warming essence of a classic pumpkin pie, reimagined into creamy artisan ice cream. It begins with a rich brown sugar cream base swirled with buttery graham cracker crumbs for that nostalgic pie crust crunch.
But the real magic lies in the decadent pumpkin custard—made from scratch with pumpkin purée, warm spices, eggs, and a touch of corn syrup, cooked to a velvety pudding-like consistency. Once chilled, it’s layered and swirled into the churned ice cream, creating ribbons of spiced pumpkin throughout every spoonful.
Whether you're cozied up by the fire or celebrating the flavors of fall, Pumpkin Pie Ice Cream by Creamarie delivers all the comfort of a homemade pie with the creamy indulgence you crave. Limited release—don’t miss this seasonal scoop!
Ice Cream Recipe
Download Digital Recipe
Ingredients
- 3 ½ cups brown sugar cream base
- 1 cup graham cracker crumbs (14-16 squares)
Pumpkin Custard
- 2 eggs
- ½ cup sugar
- ⅕ cup corn syrup
- ¾ cup pumpkin puree
- 1 tsp pumpkin pie spice (if using store bought add ¼ tsp salt)
- 1 tsp vanilla extract
Pumpkin Pie Spice
- 2 tsp cinnamon
- 1 tsp ginger
- 1 tsp salt
- ½ tsp allspice
- ½ tsp clove
- ½ tsp coriander
Instructions
Pumpkin Pie Spice
- Put all ingredients in a small bowl and mix.
- Store in an airtight container.
Pumpkin Custard
- In a saucepan add eggs and sugar, whisk until sugar is dissolved and looks a little fluffy.
- Add corn syrup, pumpkin puree, and spices; stir and put over medium heat.
- Stir constantly so it doesn't burn 6-10 minutes. You want the consistency of pudding.
- When it's ready, take the pot of the heat and add vanilla.
- Transfer to a different bowl and put plastic wrap right on top of the custard so a skin doesn't form. Leave it in the fridge until ready to use.
Graham Cracker Crumbs
- Pulse graham crackers in a blender or food processor until fine.
Ice Cream
- In a bowl combine brown sugar cream base and graham cracker crumbs.
- Pour into your ice cream maker and churn. Churn until the mix starts to look solid and firm. It’s ready when a spoon is pressed across the top and it should leave an impression without collapsing for just a second.
- Turn off the machine and remove the dasher.
- Layer the container with ice cream then pumpkin custard, give it a little swirl.
- Cover and freeze for 8 hours or overnight.
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