Pumpkin Ice Cream

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A frozen treat is the right way to transition from summer to fall & roasted pumpkin ice cream with Chinese 5-spice powder is just the flavor.

Pumpkin Ice Cream

Pumpkin fever seems to hit earlier each year.

To the delight of some and the dislike of others, by late August this classic fall flavor makes an appearance on menus in drinks, desserts and everything in between.

Even though I consider myself a pumpkin fan, I am never in a rush to cut summer short by moving on to this autumnal ingredient.

A frozen treat was the perfect way for me to transition seasons, and pumpkin ice cream was an obvious choice.

I did a little extra work roasting a pie pumpkin instead of using canned puree.

The addition of Chinese 5-spice powder with its blend of star anise, cloves, cinnamon, fennel seeds and Szechuan pepper gave the ice cream a subtle yet spicy heat.SaveSaveSaveSaveSaveSave

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Pumpkin Ice Cream

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Prep: 1 hour
Chilling & Freezing Time: 1 day
Total: 1 day 1 hour
Servings: 6
A frozen treat is the right way to transition from summer to fall & roasted pumpkin ice cream with Chinese 5-spice powder is just the flavor.


  • 1 small pie pumpkin
  • 2 cups whole milk
  • 1 tablespoon plus 1 teaspoon cornstarch
  • 1-1/2 ounces 3 tablespoons cream cheese, softened
  • 1/4 teaspoon sea salt
  • 1/4 cup honey
  • 1-1/4 cups heavy cream
  • 2/3 cup packed light brown sugar
  • 2 tablespoons light corn syrup
  • 1 tablespoon Chinese 5-spice powder


  • Preheat the oven to 400 degrees F. Line a sheet pan with aluminum foil.
  • Cut the pumpkin in half and scoop out the seeds and membranes. Place the pumpkin cut side down on the prepared sheet pan. Roast for 30 to 40 minutes until the pumpkin is very tender and soft. Let the pumpkin cool slightly before using a spoon to remove the flesh. Puree in a food processor or blender. Reserve 3/4 cup pumpkin puree for the ice cream. Save the remaining puree for another use.
  • In a small bowl, mix together 1 tablespoon milk and the cornstarch.
  • In a large bowl, whisk together the cream cheese and salt. Add the honey and pumpkin puree stirring until fully combined.
  • In a large saucepan over medium high heat, combine the remaining milk, heavy cream, brown sugar, corn syrup and 5-spice powder. Bring the mixture to a rolling boil and boil for 4 minutes. Remove from the heat and whisk in the milk-cornstarch mixture. Return to a boil for 1 minute.
  • Slowly pour the hot milk mixture into the large bowl with the pumpkin and whisk to combine.
  • Cool over an ice bath. Refrigerate until chilled completely.
  • Churn in an ice cream maker following the manufacturer’s instructions. Freeze the ice cream in an airtight container to allow it to harden before serving.


Recipe makes about 1 quart.
Adapted from Jeni’s Splendid Ice Creams at Home by Jeni Britton Bauer


Calories: 449kcal | Carbohydrates: 59g | Protein: 6g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 73mg | Sodium: 177mg | Potassium: 749mg | Fiber: 1g | Sugar: 51g | Vitamin A: 13831IU | Vitamin C: 14mg | Calcium: 201mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Ice Cream
Cuisine: American
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Hi, I'm Paige.

Welcome to Last Ingredient where you will find simple seasonal recipes with plenty of fruits and vegetables, all for the home cook.

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