Pumpkin Ice Cream Pie
This post may contain affiliate links which won’t change your price but will share a commission.
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 or Candy Cane Pie next. While French Silk Pie isn’t made with ice cream, it’s light and fluffy and will truly wow your guests!
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.
Why This Recipe Works:
- SIMPLE – No special equipment or complicated pie crust here. Just an easy graham cracker crust with a simple pumpkin pie filling that uses ice cream as the base.
- FULL OF FALL FLAVOR – We love the pumpkin pie flavor full of pumpkin spice flavors. Such a delicious dessert that has become a family favorite during the fall season.
- CREAMY and DELICIOUS – You’ll love the texture and flavor of the creamy pumpkin ice cream with a little crunch from the crust and topping.
- PERFECT THANKSGIVING DESSERT – Fall holidays are special and this is the perfect dessert for your Thanksgiving Feast!
Ingredients needed for Pumpkin Ice cream Pie:
- Graham Cracker Crust – A combo of graham crackers, granulated sugar, and melted butter.
- Pumpkin Ice Cream – The ice cream base is a quick mixture of softened vanilla ice cream, pumpkin puree, brown sugar, salt, cinnamon, and pumpkin pie spice.
- Topping – Some reserved crumbs from the graham cracker crust. Chopped pecans would also be nice.
How to make Pumpkin Ice Cream Pie Recipe:
Step 1
Make the graham cracker crust.
- Preheat oven to 350 degrees. Spray a pie plate or a springform pan with nonstick cooking spray. (The pie plate I use is linked below.)
- Use a food processor to grind the crackers into crumbs.
- Combine graham crackers, sugar, and melted butter in a mixing bowl. Press into a pie plate (reserve some for topping).
- Bake crust for 10 minutes. Remove then cool completely.
Step 2
Combine pumpkin ice cream mix.
- Soften the vanilla ice cream and add it to a medium bowl.
- Add the pumpkin puree, brown sugar, salt, cinnamon, and pumpkin pie spice to the softened ice cream.
- Mix with a hand mixer (or use a stand mixer) and pour over the cooled crust, smoothing to all edges of the pie dish.
Step 3
Finish pie.
- Add the reserved graham cracker crumbs to the top of the ice cream pie.
- Freeze pie. Freeze this pie overnight before serving.
Step 4
Serve pie. Let the pie sit at room temperature for 15-20 minutes to soften it sligthly. Add a slice of pumpkin pie to several individual serving plates.
Store leftover ice cream pie in an airtight container for up to three months.
Recipe Tips:
- 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 before blending.
- Leftover pumpkin puree can be stored in a covered container in the refrigerator for up to a week.
Recipe Variations:
- Instead of graham crackers, use gingersnap cookies to make a simple gingersnap crust.
- Got an ice cream maker? Try making your own homemade pumpkin ice cream recipe to use in this pie. We love making homemade ice cream!
- Make your own homemade pumpkin puree!
Storing and Serving:
- 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 at room temperature on the counter for about 10-15 minutes before slicing.
Pumpkin FAQs:
- 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 sweeteners and spices that make it ready to make a pumpkin pie.
- Is pumpkin puree healthy? Yes, pumpkin puree is packed with nutrients, including potassium, vitamins 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.
Other Pumpkin Recipes:
To satisfy all of your pumpkin cravings, try one of these next!
- Iced Pumpkin Cookies – Favorite pumpkin cookie.
- Best Pumpkin Cake with Cream Cheese Frosting – So dang delish!
- Pumpkin Spice Cinnamon Rolls – I love experimenting with cinnamon rolls, and this one was super fun for me.
- Pumpkin Chocolate Chip Muffins– A healthy’ish muffin, with some chocolate sprinkled in for good measure.
- Homemade Pumpkin Spice Latte
Kitchen Tools Used: (affiliate links)
Make this pie next: French Silk Pie
xoxo ~Sue
Pumpkin Ice Cream Pie
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
- 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.
Nutrition
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.
Love the fork you have stuck in the pie! 🙂
Glad you noticed! I love it too! 🙂
Looks delicious! I am making one this weekend.
Yay! Send me a picture!! 🙂
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!
Love the memories of your mom at Thanksgiving!! 🙂
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!!
Yes, you are!! Great memories:)