Pumpkin Ice Cream Pie Recipe

Introduction

This Pumpkin Ice Cream Pie is a delightful twist on traditional pumpkin pie, combining creamy, spiced pumpkin filling with a crunchy graham cracker crust. It’s easy to make, requires no rolling of pie dough, and is a perfect treat for Thanksgiving or any fall gathering.

Ingredients

• 6 tablespoons unsalted butter
• 1 1/2 cups graham cracker crumbs (use gluten-free if desired)
• 1/4 cup granulated sugar
• 1 quart Breyers Extra Creamy Vanilla ice cream
• 1 cup pumpkin puree
• 1/2 cup light brown sugar
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1 teaspoon pumpkin pie spice
• Whipped cream, for topping

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). In a large microwave-safe bowl, melt the unsalted butter until fully liquid.
2. Step 2: Add the graham cracker crumbs and granulated sugar to the melted butter. Stir well to combine.
3. Step 3: Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie dish using a spatula or your fingers.
4. Step 4: Bake the crust in the preheated oven for about 10 minutes. Remove and let it cool completely.
5. Step 5: In a large mixing bowl, add the vanilla ice cream, pumpkin puree, light brown sugar, vanilla extract, ground cinnamon, and pumpkin pie spice.
6. Step 6: Using an electric mixer, beat the filling ingredients until smooth and fully combined.
7. Step 7: Pour the pumpkin ice cream filling into the cooled graham cracker crust, smoothing the top with a spatula.
8. Step 8: Place the pie in the freezer and chill for at least 4 hours or until the filling is firm and set.
9. Step 9: Before serving, top the pie with whipped cream if desired. Slice and enjoy this easy, creamy dessert!

Tips & Variations

• Use certified gluten-free graham crackers and ingredients to make the pie gluten-free.
• Feel free to substitute Breyers vanilla ice cream with other flavors like butter pecan for a unique twist.
• For extra texture, sprinkle chopped toasted pecans or walnuts on top before serving.
• If you don’t have pumpkin pie spice, mix 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and a pinch of ground cloves as a substitute.

Storage

Store the pie in the freezer, covered tightly with plastic wrap or in an airtight container, for up to 2 weeks. To serve, remove the pie about 10 minutes before slicing to let it soften slightly for easier cutting.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can the Recipe Be Made in Advance?

Absolutely! This pie can be made weeks ahead of time and kept frozen until ready to serve, making it a perfect stress-free option for holidays.

Can I Use Another Flavor of Ice Cream?

Yes, while vanilla works best to highlight the pumpkin flavor, other creamy flavors like butter pecan could add an interesting twist to the pie.

Pumpkin Ice Cream Pie Recipe

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★★★★★

4.9 from 706 reviews

This Pumpkin Ice Cream Pie is an easy, stress-free dessert perfect for Thanksgiving or any fall celebration. It features a crunchy, buttery graham cracker crust paired with a creamy pumpkin-infused ice cream filling, flavored with cinnamon and pumpkin pie spice. No traditional pie crust to roll or fuss with, just a simple, frozen treat that combines the best of pumpkin pie and ice cream cake.

• Author: Jeannette
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 4 hours 25 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

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Crust

• 1/2 cup (1 stick) unsalted butter, melted
• 1 1/2 cups graham cracker crumbs (use gluten-free if desired)
• 1/4 cup granulated sugar

Filling

• 1 quart Breyers Gluten-Free Extra Creamy Vanilla ice cream, slightly softened
• 1 cup pumpkin puree
• 1/3 cup light brown sugar, packed
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1 teaspoon pumpkin pie spice

Topping

• Whipped cream, for topping (optional)

Instructions

1. Prepare the crust: In a large microwave-safe bowl, melt the unsalted butter. Add the graham cracker crumbs and granulated sugar, then stir until evenly combined. Transfer the mixture into a 9-inch pie dish, pressing down firmly with a spatula or your fingers to form an even crust layer.
2. Bake the crust: Place the crust in a preheated oven at 350°F (175°C) and bake for 10 minutes. Once baked, remove from the oven and let it cool completely while you prepare the filling.
3. Make the filling: In a large mixing bowl, add the softened vanilla ice cream, pumpkin puree, light brown sugar, vanilla extract, ground cinnamon, and pumpkin pie spice. Use an electric mixer to beat the mixture until smooth and thoroughly combined.
4. Assemble the pie: Pour the pumpkin ice cream filling into the cooled graham cracker crust, smoothing the top with a spatula.
5. Freeze the pie: Place the pie in the freezer and chill for at least 4 hours or until completely firm and set.
6. Serve: Before serving, optionally top with whipped cream. Slice and enjoy this creamy, frozen pumpkin pie alternative.

Notes

• You can use any vanilla ice cream variety if you prefer; butter pecan or similar flavors may also work well.
• This pie can be made weeks in advance and stored in the freezer, making it ideal for holiday meal prep.
• To keep the recipe gluten-free, ensure you use certified gluten-free graham crackers and check all ingredient labels.
• For easier scooping and mixing, slightly soften the ice cream by letting it sit at room temperature for 5-10 minutes before mixing.
• Press the crust firmly to avoid crumbling when slicing.

Keywords: pumpkin pie, ice cream pie, pumpkin dessert, Thanksgiving dessert, pumpkin ice cream, graham cracker crust, easy pumpkin pie