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Side view of a pie plate of pumpkin ice cream pie.
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4.77 from 13 votes

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.
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 granulated 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 kosher salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon pumpkin pie spice

Instructions

Make the graham cracker crust.

  • Preheat oven to 350 degrees. Spray a pie plate or a springform pan with nonstick cooking spray.
  • Use a food processor to grind the crackers into crumbs. Combine graham crackers, sugar, and melted butter in a mixing bowl. Reserve some crumbs for topping finished pie. Press remaining into pie plate.
    Bake crust for 10 minutes. Remove from oven, then cool completely.
    1 1/2 cup graham cracker crumbs, 3 Tablespoons granulated sugar, 1/3 cup butter

Combine pumpkin ice cream mixture.

  • 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.
    6 cups vanilla ice cream, 1 cup pumpkin puree, 1/2 cup brown sugar, 1/2 teaspoon kosher salt, 1 teaspoon cinnamon, 1/2 teaspoon pumpkin pie spice

Finish pie.

  • Add the reserved graham cracker crumbs (and chopped pecans - optional) to the top of the ice cream pie. Freeze this pie overnight before serving.
  • Let the pie sit at room temperature for 15-20 minutes to soften it slightly. Add a slice of pumpkin pie to several individual serving plates. 

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