Frozen Pumpkin Ice Cream Pie

Frozen Pumpkin Ice Cream Pie is a fun twist on a classic Thanksgiving dessert made with gingersnap crust, brown sugar, pumpkin puree, and ice cream.

Thanksgiving just isn’t the same without a Pumpkin Pie. If you’re tired of the same traditional recipe, you can add a delicious twist to it with this Frozen Dessert version! The pumpkin and ice cream filling is a favorite with kids and brings an unexpected change to the holidays.

Frozen Pumpkin Ice Cream Pie with whip cream starts around crust edge, sliced in pie plate

FROZEN PUMPKIN ICE CREAM PIE 

You don’t have to be a huge fan of pumpkin to love this Pumpkin Ice Cream Pie! The traditional pumpkin pie ingredients, like Pumpkin Spices and pumpkin puree, get a rich and creamy make-over from quality Vanilla Ice Cream. The thick, creamy vanilla goes perfectly with the pumpkin flavor and cinnamon spices.

Pumpkin with ice cream might not be a Pumpkin Pie recipe that you’d automatically think of, but it’s sure to become one of your favorite recipes. This stress-free pumpkin pie has easy to follow directions and is full of ice cream and pumpkin goodness. The rich and sweet flavors are sure to make it a hit with friends and family!

Frozen Pumpkin Ice Cream Pie collage of prep steps

If you’ve already missed the holidays, there’s no need to save this treat for next year. The easy frozen pie is the perfect way to use up any leftover pumpkin ingredients. Just combine them with ice cream for a new take on the Thanksgiving dessert.

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TIPS FOR MAKING FROZEN PUMPKIN ICE CREAM PIE 

  • Prep time: Preheat the oven, and get your pie dish out.
  • Cookie crumble crust: Start by adding your gingersnaps to a food processor, and pulse until they are broken into crumbs. Then melt butter in the microwave. Add the cookie crumbs, granulated sugar, and melted butter to a bowl and mix the homemade cookie crust ingredients together. Press the mixture in an even layer on the pie plate.
  • Baking time: Bake the pie crust for 10 minutes and let it chill completely as you prep the filling.
  • Pumpkin mixture: Take the ice cream from the freezer a little in advance so it’s softened. Add the pumpkin puree, brown sugar, and pumpkin pie spice to a large mixing bowl. Whisk the soft pumpkin mixture together. Then scoop in the prepared vanilla ice cream, and stir it into one mixture. Pour the pumpkin filling into the prepared pie plate.
  • Freeze: Cover the dish and put it in the freezer for at least 4 hours to firm before serving.

Frozen Pumpkin Ice Cream Pie finished with whip cream stars around crust edge

VARIATIONS ON FROZEN PUMPKIN ICE CREAM PIE

  • Crust recipe: Instead of making the pie crust with gingersnap cookies, you can try alternative crusts. Use graham cracker crumbs for a cracker crust, or use Oreo cookies to make a chocolate crumb crust. Another option is to use a store-bought crust. Just take the pre-made, traditional pie crust out of the fridge and add the filling to it.
  • Chocolate ice cream: For a rich, chocolate flavor, you can replace the vanilla ice cream with delicious Chocolate Ice Cream.
  • Chocolate chips: Another way to incorporate chocolate into the recipe is by folding chocolate chips into the filling. You can use milk, dark, semisweet, or white chocolate depending on your preference. 
  • Nuts: For some extra crunch, add toasted pecans, walnuts, or almonds to the pie. You could also top it off with toasted pumpkin seeds.
  • Toppings: There are lots of ways you can top off the Frozen Pumpkin Ice Cream Pie. For a beautiful presentation, dust the surface with ground cinnamon, powdered sugar, or large grain sugar. You could also add Whipped Cream, Caramel Sauce, or Hot Fudge.

Frozen Pumpkin Ice Cream Pie slice on plate

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HOW TO STORE FROZEN PUMPKIN ICE CREAM PIE

  • Serve: You have to let the Pumpkin Ice Cream Pie set in the freezer for at least 4 hours before you take it out to serve it. Don’t leave it at room temperature for more than 2 hours at a time.
  • Store: Any leftover pie can be kept in the freezer for 2 weeks to a month. Cover the dish in foil or plastic wrap to keep it fresh. You can also make it in advance and store the whole pie in the freezer until you’re ready to serve it.

Frozen Pumpkin Ice Cream Pie with whip cream starts around crust edge, sliced in pie plate

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Frozen Pumpkin Ice Cream Pie

Frozen Pumpkin Ice Cream Pie is a fun twist on a classic Thanksgiving dessert with gingersnap crust, brown sugar, pumpkin, and ice cream.
Yield 10 Servings
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 4 hours 20 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder

Ingredients
 

Ginger Snap Crust:

  • 1 1/2 cups gingersnap cookies , processed into crumbs (about 8 ounces)
  • 1/4 cup sugar
  • 1/3 cup unsalted butter , melted

Pie Filling:

Instructions

  • Preheat oven to 350 degrees.
  • Stir together cookies, sugar, and butter until well combined.
  • Add crust mixture to a pie plate and press down evenly.
  • Bake for 10 minutes then let cool completely.
  • In a large mixing bowl whisk together pumpkin puree, brown sugar, and pumpkin pie spice.
  • Whisk in the vanilla ice cream.
  • Pour into cooled pie plate.
  • Freeze for 4 hours before serving.

Nutrition

Calories: 278kcal | Carbohydrates: 40g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 122mg | Potassium: 207mg | Fiber: 1g | Sugar: 28g | Vitamin A: 4170IU | Vitamin C: 1mg | Calcium: 84mg | Iron: 2mg
Keyword: Frozen Pumpkin Ice Cream Pie

Frozen Pumpkin Ice Cream Pie

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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