Pumpkin Pie Ice Cream with Brown Butter Pie Crust Swirl & Almond-Maple Crunch

November  7, 2016
2 Ratings
Photo by Posie Harwood
  • Makes 1 1/2 quarts
Author Notes

Why stop at eating pumpkin pie in just one form? This creamy, luscious homemade ice cream combines all the classic flavors of pumpkin pie in a scoop, with a crunchy almond maple streusel on top. I add a swirl of buttery pie crust to really transform the dessert. —Posie (Harwood) Brien

What You'll Need
  • For the ice cream
  • 1 cup canned pure pumpkin
  • 1 cup packed brown sugar
  • 2 teaspoons vanilla extract
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon cinnamon (preferably Vietnamese)
  • 1/4 teaspoon lemon zest
  • 1/4 teaspoon salt
  • 2 cups heavy cream
  • 1 cup whole milk
  • For the crunch + crumble
  • 1 cup roughly chopped almonds
  • 1/4 cup maple syrup (the real deal!)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1/2 teaspoon cinnamon
  • Dough for a single 9" pie crust, divided
  • 4 tablespoons Butter
  • Flaky sea salt
  1. Combine the pumpkin, sugar, vanilla, pumpkin pie spice, cinnamon, lemon zest, and salt in a large bowl. Whisk in the cream and the milk. Cover and refrigerate until very cold (at least an hour).
  2. Preheat the oven to 375° F. Roll half of the pie crust out into a very thin layer (reserving the rest for another use), and transfer it to a parchment-lined baking sheet. Bake until the crust is a light golden brown, about 20 minutes. Let the crust cool. While it cools, brown the butter in a saucepan. Brush it over the baked crust, sprinkle with sea salt, and bake it for about 10 more minutes or until dark golden brown. Let it cool, then lightly smash/break it up into small chunks or crumbled bits.
  3. Add the pumpkin mixture to an ice cream maker and process according to the manufacturer's instructions. When the ice cream is thickened but still soft, right before it finishes churning, add the crumbled, cooled pie crust and churn just a minute or two longer. Transfer the ice cream into an airtight container and freeze for a minimum of 4 hours.
  4. To make the almond crunch: Line a baking sheet with parchment. Whisk together the maple syrup, vanilla, and almond extracts in a small bowl.
  5. Heat a skillet on medium-high heat and add the almonds, stirring constantly, until they just start to brown and smell fragrant, about 3 minutes. Pour the maple syrup mixture over the pan of almonds and stir to coat evenly.
  6. Remove from the heat and pour the almonds onto the prepared baking sheet, smoothing out to an even layer. Sprinkle with the cinnamon and let sit until fully cooled. Crush the almond crunch roughly, then sprinkle it over the finished ice cream.

See what other Food52ers are saying.

  • Lashea Brown
    Lashea Brown
  • Yanoula Burleigh
    Yanoula Burleigh
  • Posie (Harwood) Brien
    Posie (Harwood) Brien
  • jeffreymendelssohn

9 Reviews

jeffreymendelssohn November 24, 2023
I made this for Thanksgiving to go with the pies. It was a hit. To save time, skip making the Almond Maple Crunch. It doesn't really add much at all to the experience and a lot of people didn't even bother having it. They loved the ice cream itself.
Dana November 13, 2018
This recipe is amazing! I was having issues with my ice cream maker so I didn't get the appropriate consistency the first time around but the flavors were spot on and even though my version was icy (due to the ice cream maker not freezing all the way) it was delicious. I'm making it again this week now that my ice cream maker is working again! I can't wait!
Lashea B. November 27, 2016
I made this recipe last night for my mom. I reduced the recipe to make only a quart to best accommodate my ice cream maker. I poured the butter over my crust and I sprinkled the whole crust in a cinnamon sugar layer before I baked it in the oven again. I used a little maple extract to turn up the maple flavor on the nuts. I would probably break up the nuts before putting the maple syrup mixture on. It was super hard to spread them out and break them up after getting them all syrupy.
Yanoula B. November 26, 2016
I made this twice this week. Took it to Thanksgiving dinner and everyone loved it! So refreshing after a big meal, but still that yummy pumpkin pie flavor!
Yanoula B. November 21, 2016
The intro says you pour a mixture of melted butter and maple syrup over the almonds, but the recipe doesn't say anything about adding melted butter.
Posie (. November 21, 2016
I've updated that!
Yanoula B. November 21, 2016
Thanks! My almonds were very tasty, but not the consistency I was expecting so wasn't sure if I needed to add butter.
GracieMoe November 19, 2016
The intro says you add brown butter and salt to the partially baked crust and then bake it again, but the recipe doesn't mention it. Should I just wing it?
Posie (. November 19, 2016
Sorry I've updated the recipe! Enjoy!