Ingredients

1 cup pumpkin puree (canned or freshly roasted)

8 oz cream cheese, softened

1 cup heavy cream

1/2 cup whole milk

3/4 cup sweetened condensed milk

1 1/2 tsp ground cinnamon

1/2 tsp ground nutmeg

1/4 tsp ground ginger

1/4 tsp ground cloves

1 tsp pure vanilla extract

1/4 tsp fine sea salt

Optional garnish: crushed gingersnap cookies or toasted pepitas

Instructions

Step 1: Prepare the pumpkin puree. If using fresh pumpkin, preheat oven to 375°F (190°C). Cut a small sugar pumpkin in half, remove seeds, and place halves cut‑side down on a parchment‑lined sheet. Roast for 45‑50 minutes until fork‑tender, then blend to a smooth puree. If using canned pumpkin, shake the can and measure 1 cup.

Step 2: Beat the cream cheese and sweetened condensed milk. In a stand mixer or with a hand mixer, beat the softened cream cheese on medium speed until smooth, about 2–3 minutes. With the mixer running, slowly drizzle in the sweetened condensed milk until the mixture is glossy and uniform.

Step 3: Add pumpkin and spices. Fold the pumpkin puree into the cream-cheese mixture. Sprinkle in the cinnamon, nutmeg, ginger, cloves, and sea salt. Add the vanilla extract and stir gently until the mixture is evenly orange-gold with no streaks.

Step 4: Whip the heavy cream. In a chilled bowl, pour the heavy cream and whisk on high speed until soft peaks form, about 2–3 minutes. Be careful not to over-whip.

Step 5: Combine and freeze. Gently fold the whipped cream into the pumpkin-cheesecake base until just incorporated. Transfer the mixture to a shallow metal pan, smooth the top, and cover tightly. Freeze for 4–6 hours, or until firm.

Step 6: Portion and garnish. Scoop the frozen ice cream into individual serving cups (about 1/2 cup per cup). Top each with crushed gingersnap cookies or toasted pepitas, if desired. Serve immediately or keep frozen until ready to enjoy.

Tips & Variations

For a dairy-free version, substitute coconut cream for heavy cream and use a dairy-free cream cheese alternative.

If you prefer a spicier flavor, increase the cinnamon and cloves slightly to taste.

Freshly roasted pumpkin puree adds a brighter flavor than canned, but canned is a convenient and tasty shortcut.

Try mixing in a handful of chocolate chips or swirl in caramel sauce before freezing for extra indulgence.

FAQs

Can I make this recipe without an ice cream maker?

Yes! This recipe is designed to be no-churn, meaning you can make it without an ice cream maker by folding whipped cream into the base and freezing until firm.

How can I replace the sweetened condensed milk?

Sweetened condensed milk adds sweetness and creaminess. You can substitute with a simple syrup mixed with evaporated milk, but the texture and flavor may vary slightly.