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Pumpkin Ice Cream Pie

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My Pumpkin Ice Cream Pie is an amazing fall dessert, combining ice cream with pumpkin, brown sugar, and fall spices – over a graham cracker crust. Make it ahead of time for less stress during the holidays.

Ice Cream pies are the BEST! For a different flavor profile, try making my Easy Oreo Ice Cream Pie next. While French Silk Pie isn’t made with ice cream, it’s light and fluffy and will truly wow your guests!

A slice of pumpkin ice cream pie, lifted above pie.

Pumpkin Ice Cream

This dessert is my mother-in-law’s recipe. She made it for the holidays and it makes me think of her and how she absolutely loved spending time with her family. She was a one-of-a-kind lady, and we miss her so much.

I’ve made this pumpkin ice cream dessert a hundred times (or so), in different forms. You can make it in a pie plate, a cake pan, or any size you like – depending on the group you are serving. Just adjust the serving size directly in the recipe itself. The ingredients will adjust accordingly.

Side shot of a pumpkin ice cream pie, with one slice removed.

Ingredients needed for Pumpkin Ice cream Pie:

  1. Graham Cracker Crust – A combo of graham crackers, sugar, and melted butter.
  2. Pumpkin Ice Cream – A mixture of vanilla ice cream pumpkin puree, brown sugar, salt, cinnamon, and pumpkin pie spice.
  3. Topping – Some reserved crumbs from the graham cracker crust.

How to make Pumpkin Ice Cream Pie:

The graham cracker crust.

  1. Use a food processor to grind the crackers into crumbs.
  2. Mix it with sugar and melted butter and press into a pie plate (reserving some for topping).
  3. Bake and then cool.

The pumpkin ice cream.

  1. Soften the vanilla ice cream.
  2. Add the pumpkin, brown sugar, and spices.
  3. Mix well and pour over the cooled crust.

The topping.

  1. Add some reserved graham cracker mixture to the top.
  2. Freeze pie. You’ll want to freeze this overnight before serving.
Collage of 1) the graham cracker crust mixture, and 2) the baked graham cracker crust.
Collage of 1) the pumpkin ice cream ingredients, and 2) the combined ice cream mixture.

Tips for this pumpkin ice cream pie recipe:

  • Don’t forget to reserve some graham cracker crumbs for the topping.
  • Spray the pie plate well before pressing the graham cracker crust inside.
  • Let the crust cool completely before adding the ice cream layer.
  • Slightly soften the ice cream in the microwave before blending.
  • Leftover pumpkin can be stored in a covered container in the refrigerator for up to a week.
  • Storing Tip – cover tightly, and store in the freezer until serving. You can make it well in advance and keep in the freezer.
  • When ready to serve, remove the dessert and let it sit on counter for about 5-10 minutes before slicing.
A whole pumpkin ice cream pie with graham cracker crumbs on top.

Pumpkin Tidbits:

  • What kind of canned pumpkin should I buy? Use canned pumpkin puree, NOT pumpkin pie filling. The pumpkin puree is just simply pumpkin, while the pumpkin pie filling has additional sweetener and spices that make it ready to make a pumpkin pie.
  • Is pumpkin puree healthy? Yes, pumpkin puree is packed with nutrients, including potassium, vitamin A and C, iron, and calcium. It also has fiber, and is low in calories.
  • Can I use whole (fresh) pumpkin? Yes, you can. I’ve never used fresh pumpkin, but you could definitely try it.
A closeup on a slice of pumpkin ice cream dessert, on a white serving plate.

Other pumpkin recipes for you to try next:

A fork in the middle of a slice of pumpkin ice cream dessert.

Kitchen Tools used for this recipe: (Affiliate Links)

Make this pie next: French Silk Pie

Please let know if you try this recipe. Be sure to comment and leave a review on the blog so I can see what you think. You can also like my Facebook Page, follow me on Pinterest, and catch me on Instagram.

xoxo ~Sue

A slice of pumpkin ice cream pie, lifted above pie.

Pumpkin Ice Cream Pie

My Pumpkin Ice Cream Pie is an amazing fall dessert, combining ice cream with pumpkin, brown sugar, and fall spices – over a graham cracker crust. Make it ahead of time for less stress during the holidays.
5 from 3 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: ice cream dessert, pumpkin ice cream pie
Prep Time: 20 minutes
Cook Time: 10 minutes
time to freeze: 4 hours
Total Time: 30 minutes
Servings: 8 people
Calories: 421kcal
Author: Sue Ringsdorf

Ingredients

For the graham cracker crust:

  • 1 1/2 cup graham cracker crumbs – crushed
  • 3 Tablespoons white sugar
  • 1/3 cup butter – melted

For the ice cream layer:

  • 6 cups vanilla ice cream – softened
  • 1 cup pumpkin puree
  • 1/2 cup brown sugar
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon pumpkin pie spice

Instructions

  • Crush the graham crackers in food processor. Add the crumbs and sugar to medium bowl. Melt butter and add to bowl. Stir to combine.
  • Grease a 9-inch pie pan. Reserve 1/4 cup of the crumbs. Add remaining graham crackers and press firmly in pan. Bake on 350 degrees for 10 minutes. Remove to cool.
  • In electric mixer, combine slightly softened ice cream, pumpkin, brown sugar, salt, cinnamon, and pumpkin pie spice. Pour over crust. Top ice cream layer with the remaining graham cracker crumbs and chopped pecans.
  • Cover pie and freeze until serving.

Notes

  1. Don’t forget to reserve some graham cracker crumbs for the topping.
  2. Spray the pie plate well before pressing the graham cracker crust inside.
  3. Let the crust cool completely before adding the ice cream layer.
  4. Slightly soften the ice cream in the microwave before blending.
  5. Leftover pumpkin can be stored in a covered container in the refrigerator for up to a week.
  6. Storing Tip – cover tightly, and store in the freezer until serving. You can make it well in advance and keep in the freezer.
  7. When ready to serve, remove the dessert and let it sit on counter for about 5-10 minutes before slicing.

Nutrition

Calories: 421kcal | Carbohydrates: 56g | Protein: 5g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 64mg | Sodium: 401mg | Potassium: 306mg | Fiber: 2g | Sugar: 43g | Vitamin A: 5419IU | Vitamin C: 2mg | Calcium: 163mg | Iron: 1mg

Memories. When I was a teenager living in Iowa, my dad and I would literally stand at the kitchen sink with two spoons and a tub of Schwann’s vanilla ice cream (you know, from the ice cream truck). We ate straight from the tub. I think we both agreed that the calories were less when standing with a spoon. No bowl necessary — just a couple of ice cream junkies loving life. And man, would I give anything to be standing with him, over an ice cream tub with two spoons right now. Most likely, we were discussing the current sport I was playing, and he was probably give me “advice”. Strategy, ice cream, father and daughter time. A memory I won’t forget.

8 Comments

  1. Love the fork you have stuck in the pie! 🙂

    1. Suebee Homemaker says:

      Glad you noticed! I love it too! 🙂

  2. Mark Lascola says:

    Looks delicious! I am making one this weekend.

    1. Suebee Homemaker says:

      Yay! Send me a picture!! 🙂

  3. Mike Ringsdorf says:

    This dessert is timeless. Thanks for the shout out to my Mom. Thanksgiving was my favorite holiday as we celebrated with her in Texas. Make this dessert and you will not be disappointed!

    1. Suebee Homemaker says:

      Love the memories of your mom at Thanksgiving!! 🙂

  4. Shari Musoke says:

    Love your description of you and Dad around the ice cream container. Jonathan still talks about that with Dad, how he could eat from the container. So can I of course, I am a Reding at heart!!

    1. Suebee Homemaker says:

      Yes, you are!! Great memories:)

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