[Foodie Friday Recipe] Spiced Pumpkin Ice Cream with Candied Ginger

Rose S. | October 3, 2025 | Real Food Recipes

Savor the flavors of fall with this deliciously unique spiced pumpkin ice cream recipe with warm candied ginger!

It’s pumpkin season, and what better way to celebrate than with a creamy, pumpkin spice ice cream with bits of spicy, sugary, candied ginger – yum!

There’s something magical about autumn in a bowl, and this pumpkin-ginger ice cream captures it perfectly. Creamy, spiced, and just a touch sweet, it transforms classic fall flavors into a frozen treat that’s far from ordinary! Unlike your typical pumpkin desserts, this ice cream balances the natural sweetness of pumpkin with the subtle warmth of spices and the unexpected zing of crystallized ginger, creating a flavor that’s rich, comforting, and delightfully complex.

What makes this recipe truly special is the silky texture achieved by combining pumpkin puree with cream cheese and a touch of honey, then folding it into a luxuriously spiced custard base. The process might feel a little indulgent, but the result is pure autumn bliss in every spoonful! Whether you’re enjoying it on its own, topping a warm slice of pie, or sharing it at a festive gathering, this pumpkin-ginger ice cream is guaranteed to become a seasonal favorite.

Get ready to scoop up a little taste of fall – creamy, cozy, and perfectly spiced!

(Note that you will need an ice cream maker of at least 1 1/2 quart capacity to make this recipe.)

Spiced Pumpkin Ice Cream with Candied Ginger

Serves: 8-10

Ingredients:

3/4 Cup pumpkin puree (canned or homemade) NOT pumpkin pie filling
3 Tablespoons cream cheese at room temperature
1/4 Cup honey
1/4 teaspoon pink sea salt
2 Cups milk (2% or whole)
1-1/4 Cups heavy cream
2/3 Cup light brown sugar
2 Tablespoons granulated sugar
1 Tablespoon pumpkin pie spice (mixture of cinnamon, cloves, ginger, nutmeg)
1 Tablespoon plus 1 teaspoon cornstarch whisked into 2 Tablespoons milk
1/2 Cup crystallized candied ginger
Ice Cream Maker (at least 6-cup capacity)

Instructions

Whisk the pumpkin puree, cream cheese, and honey in a bowl until smooth. Whisk in the salt and set aside.
Combine milk, heavy cream, sugars, and spices in a medium saucepan over medium-high heat and bring to a boil. Cook for 4 minutes, whisking constantly, then slowly whisk in cornstarch mixture. Bring back to a boil and cook for another minute, whisking until slightly thickened.
Remove from heat and slowly whisk the milk mixture into the pumpkin mixture until smooth.
Pour into a gallon freezer bag and submerge in a large bowl full of ice water until cold, about 30 minutes.
When chilled, stir in the candied ginger and pour into your ice cream maker. Follow instructions for your model.
When the ice cream is thick and creamy, transfer to a freezer container with a spatula and freeze for at least four hours or until firm.