Pumpkin Ice Cream

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Pumpkin Ice Cream – All the flavors you love about pumpkin pie, only frozen! This sherbet is creamy and perfectly spiced, made with milk, pumpkin puree, and spices.

Pumpkin Ice Cream – All the flavors you love about pumpkin pie, only frozen! This sherbet is creamy and perfectly spiced, made with milk, pumpkin puree, and spices.Pumpkin Ice Cream

If you live in a warm area, this frozen pumpkin sherbet treat will give you a little taste of fall. I also love making guiltless Banana Ice Cream using just frozen bananas and also Mexican “Unfried” ice cream!

It may be October, but we’ve been having some hot weather the past few days here in New York. I’m not quite ready to put my ice cream maker away just yet. By the way, the ice cream maker I use is a Cuisinart Ice cream Maker and it’s super easy to use. I recently tried the pumpkin ice cream from Trader Joe’s and it was so delightful and wanted to see if I could recreate it, without all the fat of course.

Now, if you don’t own an ice cream maker, you can still make this frozen treat in a food processor. Simply freeze the pumpkin mixture in an ice cube tray. Once frozen you then throw the cubes in the processor until smooth and creamy.  It’s truly the ultimate Autumn guilt-free snack, breakfast or dessert!

More Pumpkin Desserts you might enjoy:

Pumpkin Ice Cream – All the flavors you love about pumpkin pie, only frozen! This sherbet is creamy and perfectly spiced, made with milk, pumpkin puree, and spices.
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5 from 1 vote
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Pumpkin Sherbet

153 Cals 4 Protein 31 Carbs 1 Fats
Prep Time: 15 mins
Cook Time: 15 mins
Chill Time: 1 hr
Total Time: 1 hr 30 mins
Yield: 5 servings
COURSE: Dessert
CUISINE: American
All the flavors you love about pumpkin pie, only frozen! This sherbet is creamy and perfectly spiced, made with milk, pumpkin puree, and spices. 


  • 2 1/4 cups 1% milk
  • 1/2 cup + 2 tbsp sugar
  • 1 cup pumpkin puree, or canned pumpkin
  • 2 tsp pure vanilla extract
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • pinch of clove
  • pinch of salt


  • In a saucepan, combine milk, sugar, pumpkin, and heat over medium heat.
  • Bring to a full boil while whisking, then reduce heat to low, and simmer for thirty seconds.
  • Remove from the heat, and add the vanilla, nutmeg, cinnamon and clove, and stir.
  • Transfer the mixture to a bowl, and chill in the refrigerator until cold, about an hour.
  • When chilled, freeze in your ice cream maker according to the manufacturer’s instructions.


Serving: 1/2 cup, Calories: 153kcal, Carbohydrates: 31g, Protein: 4g, Fat: 1g, Saturated Fat: 0.7g, Cholesterol: 5.5mg, Sodium: 165mg, Fiber: 0.5g, Sugar: 29g
WW Points Plus: 4
Keywords: frozen pumpkin, pumpkin ice cream, pumpkin pie ice cream, pumpkin sherbet, pumpkin spice ice cream
Pumpkin Ice Cream – All the flavors you love about pumpkin pie, only frozen! This sherbet is creamy and perfectly spiced, made with milk, pumpkin puree, and spices.

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  1. I don't have an icecream maker! WAHHHHHHH :'-(

  2. I don't have ice cream freezer. can I just put in regular freezer??

  3. FYI, for anyone not wanting to go through the hassle to make their own, Edy's Slow Churn has a Pumpkin flavor reduced fat ice cream that I think is just as good as Trader Joe's but only has 90 calories in a 1/2 cup serving. Even better skinny bargain.

  4. O M G.

  5. Has anyone tried this with a sugar substitute for a NSA/Sugar Free version? My mother is diabetic and I'm always looking for ways to make treats she will love that will fit into her diet. Thanks!

  6. Can u use almond milk?

  7. Can u use almond milk?

  8. Made this today and it is soooo good!!

  9. I made this and it is fantastic!!!!!!

  10. This is sooo good! The first time I made it I too had problems with it freezing completely but it was my ice cream maker that wasn't working. I tried it again tonight and it is awesome. I got some ginger snap thins from Trader Joe's and sprinkled a few on top. Tastes amazing! As a side note I ran out of vanilla extract it was still really good!

  11. This was very easy to make and it came out perfect! Creamy. Delicious. My daughter suggested we put a scoop in a mini graham cracker crust and top with fat free whipped topping. Umm, could be Thanksgiving dessert!

  12. This was so good! I used half honey and agave instead of sugar, and it actually was very good!

  13. All of your posts about making different ice creams make me want to get an ice cream maker! This one especially since I LOVE all things pumpkin, and one of my girlfriends just told me how wonderful Trader Joe's pumpkin ice cream is – unfortunately, we don't have a TJ here… So, now I've started shopping for an ice cream maker on Amazon, but don't know what kind to choose. Do you have a suggestion? What kind do you have? Thanks so much!

  14. Sucha great recipe. It tastes so good. I have to admit I ate it for breakfast. I am going to add coconut milk next time and cut back on the sugar

  15. I don't have an ice cream maker either, but on CHOW.com, there is a video that shows you how to use your food processor to make ice cream.

    Just look under their instructional section (videos) and it will tell you how.

    This sounds good, Gina. I am going to try it soon! Thanks!

  16. I made this last night! It was fantastic! A great Fall dessert!

  17. This was wonderful!!!! I was out of nutmeg so I used Pumpkin Pie spice instead. Great flavor.

  18. Could you use low fat evaporated milk? Would that make it creamier?

  19. I saw pumpkin ice cream at the store the other day and I'm glad I didn't buy it…I'll just make it! Thanks, Gina.

  20. I didn't want to be just another poster who says "OMG this looks soooo good!" so I actually tried to make this last night. Mine was a disaster. Something wasn't right. From what the ice cream maker said, it will probably have to chill in the refrigerator for way more than an hour, maybe more like 5. I followed all the directions but last night this came out more like a milkshake than ice cream. We froze it in the freezer for a couple hours but it was still runny. THen this morning I checked on it and it's a solid block of ice. Tasty yummy ice, but still. I think it just wasn't cold enough when I put it in the ice cream maker.

  21. If you dont have a icecream maker what can you do? Also if you have to change the milk to rice milk

  22. Oh Gina, I think I love you! I made this tonight, and it is AMAZING! Thanks for such a great treat- i have a feeling I'm going to be making this several times this fall.

  23. I made this today with my boys using rice milk because of our dairy allergy. It was so good! And what a wonderful way to sneak some veggies into them too!

  24. You can use a large can and save the rest for other recipes : )

  25. This look so delicious, I have been missing my ice cream ever since fall hit and this gives me a perfect excuse to pull it back out!

  26. Amazing frozen treat!This is perfect for fall. I am tempted to try this definitely for summer…Cool dessert! It is a blessing that your recipe says I can use canned pumpkin puree! Thank you!

  27. This looks amazing!!!!!!

  28. This looks so good. I love pumpkin ice cream but its hard to find. Did you use the big can of pumpkin or the little ones?

  29. I am loving all your pumpkin posts! I adore the stuff, and pumpkin ice cream is my favorite!

  30. Oh how I love anything pumpkin! I don't usually eat sherbet, but I am definitely considering trying this recipe : )

    I also live in Florida, and it's still warm here. So, this would be perfect for a weekend snack!

  31. Absolutely scrumptious looking – it looks so refreshing and Fall like!

  32. This is so perfect for Florida!

    Splenda would work I would imagine, not sure if it would change the texture. Same with Truvia, I don't use truvia so I would add it to taste. It would probably lower the points by 1.

    Hope you all enjoy! An ice cream maker is so much fun, everyone should own one 🙂

  33. I have had pumpkin ice cream, but never pumpkin sherbet! This looks wonderful, especially since we are still in the 80's where I live!

  34. Living in South Florida, this is right up my alley for Halloween!! If I used Truvia instead of the sugar, how much should I use?

  35. This looks heavenly!!

  36. My mouth is watering just reading this recipe!

  37. could you use Splenda? Would it make a points difference? Now to find canned pumpkin in Hawaii….

  38. I remember having the pumpkin ice cream at trader joes as well (so good) and they served it with ginger snaps. I would suggest adding a couple extra calories and stick a ginger snap on top! Yum!

  39. Ugh, Gina… why are you making me buy an ice cream maker?!?!!? This looks amazing, can't wait to try it – off to BB&B to buy one! 😀 P.S. I love your site and think you're amazing! Thank you so much for your all your hardwork and effort in making an incredible (and not to mention FREE) recipe database!

  40. Oh wow. I can only imagine how great this tastes.

  41. 1% will probably give it a better texture. skim milk doesn't freeze as well b/c of the lack of fat. i love pumpkin ice cream and i am defintiely going to make this over the weekend!!

  42. OMG, I may need to purchase an ice cream maker just for this recipe!!!!! You have no idea how much I love pumpkin (it's almost as much as I love this site and your recipes).

  43. Could this be made with Soy milk? My mom's a vegan and I'd love to make this to share with her.

  44. When I was younger, I made a lemon sorbet for school. I would suggest if you don't have an ice cream maker to make it by pouring it into a container and stirring/scraping every 30 – 45 minutes. This will break up the crystals so it doesn't freeze solid.

    Although ice pops would be an option.

  45. Sherbet can and does contain milk, sorbet does not.

    If you don't have an ice cream maker, I would make them into ice pops!

    I'm sure you can use skim milk, but I wanted this creamy so opted for 1% milk.

  46. Sherbet does NOT have milk in it…this would be ice cream.

  47. I absolutely love all the pumpkin recipes you have posted. It is the best time of year in my opinion.

  48. I made something like this yesterday, only I froze the pumpkin in ice cube trays and placed the cubes in my food processor. Added some almond milk, maple syrup, and spices. It was SO good! Ice cream in October is totally acceptable IF it has pumpkin in it!

  49. Soooo unique! Never thought of ice-cream with pumpkin flavours! Looks great 🙂

  50. Oh God.. an ice cream shop in a village next to mine had a wonderful pumpkin ice cream… I still miss it! Of course, you're skinny and so you made the sorbet 😉 but I would really like to try to make my own pumpkin ice cream!
    Really nice blog, btw!

  51. I really have to buy an ice cream maker! I can't look on all these delicious ice cream, without trying!

    • keep in mind that if you have a food processor, you can create the mixture, freeze it in a plastic bag ( flat is best) and break it up into chunks. Toss those frozen bits into your food processor, and you end up with a silken ice cream/ sherbert/ sorbet 🙂

  52. OMG I loooove pumkpin. I want to try this with unsweetened vanilla almond milk. Thank you!!

  53. would there be a big difference between 1% or skim milk? thanks! Lexy

  54. I don't have an ice cream maker – how would the method differ?

  55. Yummy! Looks like a tasty cold treat during Fall, love the color too! 🙂