Pumpkin pie spice is not just for pie. This sugar-free pumpkin ice cream tastes like the creamy filling of a pumpkin pie, churned into a smooth, scoopable frozen dessert full of warm cinnamon, ginger and nutmeg.
It is sweetened with powdered allulose, which keeps homemade ice cream soft enough to scoop. Each of the 12 small servings has about 94 calories and 3g net carbs.
The base is blended in minutes, chilled, churned and frozen. It is a fun fall treat and a cool side for warm holiday desserts.
Why You’ll Love This Sugar-Free Pumpkin Ice Cream
- Pumpkin pie flavor. Pure pumpkin and pumpkin pie spice in every scoop.
- Scoopable texture. Allulose keeps it soft instead of rock-hard.
- Lighter base. Greek yogurt and Neufchâtel with a little cream.
- 3g net carbs per serving. About 94 calories each.
Ingredient Notes
Pumpkin. One cup of LIBBY’S 100% Pure Pumpkin. Use pure pumpkin, not pumpkin pie filling, which is sweetened.
Dairy. Three-quarters of a cup each of FAGE Total 0% Greek yogurt and Land O Lakes heavy cream, plus 4 ounces of Philadelphia Neufchâtel and ½ cup of Silk Unsweetened Almondmilk, make this sugar-free pumpkin ice cream rich but not heavy.
Spice. One and a half teaspoons of pumpkin pie spice gives the classic fall flavor.
Allulose. About ½ cup of powdered allulose. It lowers the freezing point, so the ice cream stays creamy and scoopable. Allulose is a rare sugar that the FDA allows to be excluded from the total sugars and added sugars declarations on the Nutrition Facts label.
If you want to check the nutrition of staples like pumpkin and Greek yogurt yourself, you can look them up on USDA FoodData Central. Dairy and pumpkin contain natural sugars, and the nutrition is estimated from ingredient labels.
How to Make Sugar-Free Pumpkin Ice Cream
You need a 1½-quart ice cream maker, a blender, a mixing bowl, an 8×4-inch freezer-safe loaf pan with a lid and a spatula. Prep takes about 15 minutes, the base chills for 2 hours, and the ice cream freezes for 3 to 4 hours.
Blend the base
Step 1. Freeze the ice cream maker bowl according to the manufacturer’s instructions.
Step 2. Add the softened Neufchâtel, powdered allulose and pumpkin purée to a blender and blend until completely smooth.
Step 3. Add the Greek yogurt, almond milk and pumpkin pie spice and blend briefly until evenly combined.
Step 4. Pour in the heavy cream and blend on low just until incorporated. Avoid overmixing.
Step 5. Transfer to a bowl, cover and refrigerate for at least 2 hours, until thoroughly cold.
Churn
Step 6. Pour the chilled mixture into the ice cream maker.
Step 7. Churn for 20 to 25 minutes, or according to the manufacturer’s instructions, until thick, creamy and similar to soft-serve.
Freeze and scoop
Step 8. Transfer to the freezer-safe loaf pan, smooth the surface and cover tightly.
Step 9. Freeze for 3 to 4 hours, until firm enough to scoop.
Step 10. Let stand at room temperature for 5 to 10 minutes if needed, then scoop the sugar-free pumpkin ice cream into dessert glasses.
Step 11. Divide into 12 small servings and serve.
Success Tips for Sugar-Free Pumpkin Ice Cream
Chill the base well. A cold base churns faster and creamier.
Use powdered allulose. It dissolves completely and keeps the ice cream soft.
Do not overblend the cream. Too much blending can start to whip it into butter.
Let it soften. A few minutes on the counter makes scooping easy.
Serving Ideas
Serve it in small glasses with a pinch of cinnamon, next to a warm slice of sugar-free pumpkin pie, or between two soft cookies for a fall ice cream sandwich.
More Sugar-Free Pumpkin Desserts
Serve a scoop with my sugar-free pumpkin pie. For a no-churn dessert, the sugar-free pumpkin mousse is light and creamy.
And for more ice cream, try the sugar-free coffee mousse ice cream.
Storage
Store the sugar-free pumpkin ice cream covered in the freezer for up to 2 weeks. Press parchment on the surface to prevent ice crystals.
Sugar-Free Pumpkin Ice Cream FAQ
Can I make it without an ice cream maker?
You can freeze it in a pan and stir every 30 minutes for 3 hours, but an ice cream maker gives the smoothest texture.
Why is my ice cream too hard?
It froze for a long time or was made with granulated sweetener. Let it sit for 10 minutes before scooping.
Can I use pumpkin pie filling?
No. Pumpkin pie filling contains sugar. Use 100% pure pumpkin.
How many servings does this sugar-free pumpkin ice cream make?
The recipe makes 12 small servings, about 94 calories and 3g net carbs each.
Is allulose a sugar alcohol?
No, allulose is a rare sugar, not a sugar alcohol.
Creamy, spiced and full of pumpkin flavor, this sugar-free pumpkin ice cream is fall in a scoop.
Sugar-Free Pumpkin Ice Cream
Ingredients
Equipment
Method
- Freeze the ice cream maker bowl according to its manufacturer’s instructions.
- Add softened Neufchâtel, powdered allulose, and pumpkin purée to a blender. Blend until completely smooth.
- Add Greek yogurt, almond milk, and pumpkin pie spice. Blend briefly until evenly combined.
- Pour in the heavy cream and blend on low just until incorporated. Avoid overmixing.
- Transfer the mixture to a bowl. Cover and refrigerate for at least 2 hours until thoroughly cold.
- Pour the chilled mixture into the ice cream maker.
- Churn for 20–25 minutes, or according to the manufacturer’s instructions, until thick, creamy, and similar to soft-serve ice cream.
- Transfer to the freezer-safe loaf pan. Smooth the surface and cover tightly.
- Freeze for 3–4 hours until firm enough to scoop.
- Let stand at room temperature for 5–10 minutes if needed. Scoop into modern dessert glasses.
- Divide into 12 small servings and serve.
Notes
- Use pure pumpkin, not sweetened pumpkin pie filling.
- Powdered allulose helps keep the texture smooth and scoopable.
- Chill the mixture thoroughly before churning.
- Avoid overfreezing for the creamiest texture.
- Store covered in the freezer up to 2 weeks.