The end of summer doesn’t have to mean the end of enjoying ice cream!

The beginning of the fall season brings along delightful new autumn-inspired ice cream flavors like pumpkin pie. Today I’m going to show you how easy it is to make the most delicious, no-cook, creamy, perfect pumpkin pie ice cream.

Are you in? Let’s get started!

Yield: 13.5 servings

Serving size: 1/2 cup



  1. Add the powdered eggs to a large bowl. Using powdered eggs allows us to skip cooking the ice cream, making this recipe a super simple one.
  2. Use the back of a fork to mash out any lumps.
  3. Add in 5 tbsp. of the water and whisk the yolks into a smooth paste.
  4. Add in the rest of water and whisk well to incorporate.
  5. Add in about 1 cup of the cream and whisk well. Add in the rest of the cream and whisk again.
  6. Add the pumpkin to the mixture and whisk well to blend.
  7. Add in the vanilla, powdered erythritol, cinnamon, ginger, allspice, and a pinch of salt.
  8. Whisk again to fully incorporate.
  9. Using an electric mixer, whip the ice cream base until it’s fluffy and begins to thicken.
  10. Refrigerate the mixture for two hours.
  11. After two hours turn on your ice cream maker and carefully pour your ice cream base into the bowl of your machine.
  12. Secure the lid and follow manufacturer’s instructions for ice cream making.
  13. Scoop the ice cream into a lidded freezer safe container. Secure the lid and freeze your ice cream for about 2 hours or until it has reached desired consistency, and enjoy!
2 Carbs Per Serving
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