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Pumpkin Spice Ice Cream / Pie

Are you looking for a very quick dessert to serve tomorrow?  Pumpkin Spice Ice Cream has the flavours of pumpkin pie but without rolling out crusts and baking.  It takes about 10 minutes to put the ice cream together and a few more minutes if you want it in a crust!

Make a gluten free dessert by serving the ice cream without a crust, topping with whipped cream and caramel sauce.

Ice Cream

  • 1 15 ounce / 398 ml can pumpkin puree (not pie filling)
  • 2 14 ounce/ 300 ml cans sweetened condensed milk (no name brand is less expensive)
  • 3 teaspoons pumpkin pie spice
  • 3 teaspoons maple extract flavouring  (vanilla is fine too)
  • 4 cups whipping cream
  1. Blend together all the ingredients except the whipped cream in a blender until just combined, or beat together on medium speed in a medium bowl.
  2. In a large bowl, whip the cream.
  3. Fold the pumpkin mixture into the whipped cream gently until combined. (it is okay to leave it slightly marbled)
  4. Pour into a large container to freeze.    (or pour over crust to make an ice cream pie)  Freeze overnight.   

Crust  (optional)
  • 1 150 g package ginger snaps
  • 1/4 cup melted butter (cooled)
  1. Place the ginger snaps into a large ziploc bag.  Crush to form crumbs.
  2. Add melted butter to the bag and squeeze the bag until the butter and crumbs are mixed well.
  3. Place a piece of parchment paper on the bottom of a 23 cm / 11 inch springform pan (or use two smaller pans or pie plates).
  4. Sprinkle the crumbs evenly over the pan.  Gently pat in place.  (the icecream will keep the crust together)
  5. Pour the pumpkin whipped cream mixture over the crumbs.  Place on a flat surface in the freezer, cover with plastic wrap and allow to freeze overnight.   Allow to sit at room temperature a few minutes before attempting to slice into pieces. 
Garnish with whipped cream and purchased or homemade caramel sauce. 

Makes 2 litres/ quarts or one large ice cream pie enough for 16 - 20 people.   Half the recipe for a smaller group! 


    1. Goodness the recipes keep getting better!!!

    2. Making this to take along to a Polish Thanksgiving feast tomorrow. Sounds awesome!

    3. My aunt makes a very similar dessert every Thanksgiving and has done so for years. I'm curious whether she got the recipe from you (or you from her)? Is it an original recipe, or did you get it from a friend?

    4. This comment has been removed by the author.

      1. I've been making ice cream with sweetened condensed milk for years now and I just play with the flavours. There are lots of recipes out there that are very similar. The sweetened condensed milk companies have recipes for ice cream as well.

    5. There is just two of us, how long will it keep in the freezer? Thank you

      1. I would certainly make a half recipe of this and then wrap it well, first with plastic wrap on the surface and then in a plastic bag. I would keep it like you would a carton of ice cream. Once it takes on a freezer taste, it's no longer as yummy.

    6. Thanks for this, it can be a real lifesaver to have recipes for this type of stress-free special occasion dessert. One question: do we use 2 14 ounce cans of condensed milk or 2 300 ml (10 oz) cans?

      1. I've used either. It is possible to cut back a bit on the 14 ounce cans to make it less sweet. I offer those two sizes because American and Canadian sizes are different. The bigger can will make it a bit sweeter.

    7. Oh my goodness Lovella - that looks absolutely delicious!!!! Hmmmm - wonder if I could whip this up for tomorrow!? But I said I wouldn't bring a dessert - eek! Hitting the print button ...

    8. This looks and sounds delicious! Don't let me forget about this one.
      My desserts are all made/planned for this weekend... but we can have pumpkin ice cream any time, right?


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