Name: Pumpkin Ice Cream Pie
Prep time: 10 min
Cook time: 15 min
Total time: 145 min
Ingredients: 1 1/2 cups crushed gingersnap cookies; 1 tbsp granulated sugar; 1/4 cup butter (melted); 1 cup pumpkin puree; 1 cup granulated sugar; 1/2 tsp salt; 1/2 tsp ground ginger; 1/2 tsp ground cinnamon; 1/4 tsp ground nutmeg; 2 cups frozen whipped topping (thawed); 2 cups vanilla ice cream (softened)

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This Pumpkin Ice Cream Pie is a smooth, creamy pumpkin infused treat that makes a delicious addition to any holiday menu. Served on a sweet ginger snap crust, with a dollop of rich whipped cream, it’s a seasonal sensation that’s perfect for guests of all ages!

If there’s a whiff of Fall in the air you can guarantee pumpkin spice everything is going to be everywhere, and I’ll readily admit that I don’t get the massive hype. There are so many other seasonal flavors that are even better, and I’ll die on that hill.

While I’m not the biggest fan of pumpkin spice in all the things, I am a huge fan of pumpkin flavor in general.

That’s especially true when it comes to dessert; however, a traditional piece of pumpkin pie only hits the spot for me on a holiday menu. My kids will only eat it if it’s completely covered in whipped cream after said holiday dinner.

So I decided to do what I do best and mix things up by combining the flavors of the classic pie with cool creamy ice cream and creating this layered pumpkin ice cream pie instead.

This cool treat merges seasonal favorites into a delicious new dessert the whole family will enjoy!

Ingredients Needed

Like all my favorite seasonal treats, this pumpkin ice cream pie has a pretty simple ingredient list. All things that should be easy to find in your local grocery store.

You’ll need:

Cookies – Store bought gingersnap cookies, crushed
Sugar – Granulated sugar
Butter – You can use unsalted or salted butter, whichever you prefer, melted.
Pumpkin – Pumpkin puree, NOT pumpkin pie filling. You can use either store bought or homemade pumpkin puree in this ice cream pie.
Seasonings – A blend of ground ginger, cinnamon, and nutmeg plus a pinch of salt flavor this dessert.
Whipped Topping – Store bought or homemade whipped topping both work in this recipe. It will need to be thawed, but still cold before starting the recipe.
Ice Cream – Your favorite brand of plain vanilla ice cream, softened but NOT melted.

Once you’ve gathered all of the ingredients, you’re ready to begin!

How To Make

Just like a classic pumpkin pie, this ice cream version is pretty easy to make.

Start by adding the crushed gingersnap cookies and a tablespoon of sugar to a mixing bowl. Whisk them together until evenly combined.

Add the melted butter to the crushed cookies and stir together until evenly incorporated. Don’t skimp on this step because dry cookie crumbs won’t form a proper crust, so make sure to mix them well.

Transfer the buttered cookie crumbs to a 9 inch pie plate and press them out evenly into the bottom of the dish to form a crust.

Bake the pie crust at 300F for 15 minutes.

Carefully remove the hot dish from the oven, set it aside, and let it cool completely.

Add the pumpkin puree, remaining sugar, salt, ginger, cinnamon, and nutmeg to a large mixing bowl. Stir them together until evenly combined.

Add the thawed whipped topping to the bowl, fold in using a spatula, and set aside.

Scoop the softened ice cream into the cooled pie crust and spread it out in an even layer.

Add the pumpkin mixture on top and gently spread it out in an even layer over the ice cream.

Put the pie in the freezer, making sure that it sits flat and level, and freeze it for at least 2 hours to firm and set.

Then you’re ready to slice, serve, and enjoy!

Topping Ideas

Ice cream is always good, but it’s even better with toppings and this pumpkin ice cream pie is no exception.

While a slice is great by itself, yummy toppings include:

Extra crushed gingersnaps
Whipped cream
Chocolate Syrup

Use one, two, or all three!

Storing

Extra ice cream pie can be covered and stored in the freezer for up to two weeks.

Tips & Tricks

Be sure you’re using pumpkin puree when making this dessert, NOT pumpkin pie filling. Pie filling is already seasoned which will alter the flavor of the dish. It’s also thinner than puree and won’t set up properly when frozen.
If using salted butter, omit the additional salt called for in the recipe.
Make sure you’re using plain vanilla ice cream. French vanilla will also work if you prefer a more pronounced vanilla flavor.
Do NOT add any of the filling layers to the baked gingersnap crust until it’s cooled completely., otherwise the filling will melt and turn soupy.
When freezing the pie be sure to set it in the freezer on a flat surface that’s level.

Other Easy Pumpkin Desserts

This Pumpkin Ice Cream Pie is the tastiest way to bridge the seasons, and flavors, of Summer and Fall in your favorite pie dish.

It’s a delicious holiday dessert that’s perfect for all ages!

Looking for other easy pumpkin dessert recipes to enjoy?

Try these:

If you’ve tried this PUMPKIN ICE CREAM PIE, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!