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Horizontal image of a white bowl with a few scoopfuls of pumpkin ice cream with a metal spoon.

Pumpkin Cinnamon Ice Cream

  • Author: Meghan Yager
  • Total Time: 4 hours, 30 minutes
  • Yield: 1 quart 1x


You know what fall tastes like? Pumpkin cinnamon ice cream. And this homemade dessert is one that you’ll want to shovel into your mouth.


  • 1 cup Grade B maple syrup
  • 3 cups raw goat’s milk (or whole milk), divided
  • 2 teaspoons freshly grated Ceylon cinnamon + more for garnish
  • 1/2 teaspoons ground nutmeg
  • 7 tablespoons pure pumpkin puree


  1. Freeze ice cream maker bowl at least 24 hours in the freezer before making this recipe.
  2. Blend the maple syrup with 1 cup of milk on high speed in a blender, just for a few seconds to incorporate. 
  3. Add cinnamon, nutmeg, and pumpkin and blend until smooth on medium speed. Add the rest of the milk and blend on low speed until combined, about 30 seconds to 1 minute.
  4. Pour mixture into your ice cream maker and process according to manufacturer’s instructions. 
  5. Transfer to an airtight container and place in the freezer. Freeze for at least 4 hours, until fully set.
  6. Serve with freshly grated cinnamon on top.
  • Prep Time: 30 minutes
  • Category: Ice Cream
  • Method: Ice Cream Maker
  • Cuisine: Frozen Dessert

Keywords: pumpkin, cinnamon, pumpkin puree, nutmeg, ice cream