Recipes and Cooking Shortcut Pumpkin Ice Cream Be the first to rate & review! A three-ingredient fall ice cream recipe? You bet. Just stir the ingredients together and freeze. It couldn't be easier. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 25, 2021 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 5 mins Freeze Time: 4 hrs Total Time: 4 hrs 5 mins Servings: 8 Jump to Nutrition Facts Ingredients 1 quart slightly softened vanilla ice cream ¾ cup canned pumpkin 1 ½ teaspoon pumpkin pie spice Directions In a large bowl combine ingredients. Beat with a mixer on medium until smooth. Transfer to a freezer container. Cover and freeze at least 4 hours before serving. Rate it Print Nutrition Facts (per serving) 158 Calories 8g Fat 19g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 158 % Daily Value * Total Fat 8g 10% Saturated Fat 5g 25% Cholesterol 32mg 11% Sodium 59mg 3% Total Carbohydrate 19g 7% Total Sugars 16g Protein 3g Vitamin C 1.5mg 8% Calcium 101mg 8% Iron 0.5mg 3% Potassium 193mg 4% Folate, total 6.5mcg Vitamin B-12 0.3mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.