How Long Does Pumpkin Pie Ice Cream Dessert Have To Chill For

Pumpkin Ice Cream Pie

It is possible that this content contains affiliate links. When I was writingCooking With Pumpkin, the recipe that caused the greatest anxiety was pumpkin pie, which I made several times. Everything about producing the ideal pumpkin pie was a source of obsession for me, from crafting the crust to concocting the right filling. After all, a pumpkin cookbook wouldn’t be complete without a recipe for pumpkin pie. Fortunately, this pie is completely stress-free. It features a buttery, graham cracker crust that is quick and easy to make, and the crunchy crumbs serve as the ideal contrast to the creamy filling in this dessert.

Normal crusts do not appeal to me, but when it comes to a graham cracker crust, I am completely won over.

Breyersnew 36Gluten Free Varieties are used in the preparation of the filling.

TheExtra Creamy sounded appealing, and it did not disappoint.

  • Please keep in mind that unless you use certified gluten-free ingredients, the pie will not be gluten-free.
  • The filling is created with Breyers Gluten Free Extra Creamy Vanilla, pumpkin puree, and pumpkin pie spice, and it has a delicious cinnamon and pumpkin pie spice flavor.
  • Basically, it’s like eating a large piece of frozen ice cream birthday cake, but instead of cake, you’re eating pumpkin pie instead.
  • And it’s so simple.
  • You should keep this recipe in mind for Thanksgiving pumpkin pie preparation because it may be prepared well in advance.


  • 1 1/3 cups graham cracker crumbs (use gluten-free graham cracker crumbs if possible)
  • 1/3 cup unsalted butter, melted (about 5 1/2 teaspoons)
  • 1/4 cup granulated sugar
  • 3 cups Breyers Gluten Free Extra Creamy Vanilla, well-softened
  • 1/4 cup cocoa powder
  • 1 cup pumpkin puree
  • 1/3 cup light brown sugar, packed
  • 1 teaspoon ground cinnamon 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 1 teaspoon pumpkin pie spice
  • Optional: whipped cream or whipped topping to serve with the pumpkin pie spice mixture


  1. Preheat the oven to 350 degrees Fahrenheit and coat a 9-inch pie plate with nonstick cooking spray before setting it aside. Melt the butter in a large microwave-safe bowl for about 1 minute on high speed
  2. Set aside. Stir in the graham cracker crumbs and granulated sugar until everything is well-combined. Pour the mixture into the pie plate and push it down firmly with a spatula or your fingers, being sure to stretch the mixture up the edges of the dish. Bake for 10 minutes, then remove from oven and allow to cool. While the pie is cooling, prepare the filling. In a large mixing bowl (the same one used for the crust is fine
  3. Just wipe it down with a paper towel), combine the ice cream, pumpkin, brown sugar, vanilla, cinnamon, and pumpkin pie spice
  4. Beat with an electric mixer until smooth and well blended
  5. Serve immediately. Pour the filling into the crust and store it in the freezer for at least 4 hours (overnight is good) or until the filling is firm. It may be necessary to lay the pie on the counter for approximately 15 minutes before slicing it to make it less stiff. Before serving, you can decorate with whipped cream if you want. The pie will stay in the freezer for at least one month if it is kept covered.

Breyers Pumpkin Ice Cream Pie is the inspiration for this recipe.

Nutrition Information:

1Serving Size (in grams): Calories:159 8 g of total fat 4 g of saturated fat 0 g of Trans Fat 3 g of unsaturated fat Cholesterol:17mg Sodium:55mg Carbohydrates:22g Fiber:1g Sugar:15g Protein:1g

Related Recipes

Caramel Apple Crumble Pie combines the flavors of apple pie and apple crumble with lots of gooey caramel. Simple, quick, and only takes 5 minutes to put together. For those of us who aren’t pie-makers, this recipe is foolproof! The greatest graham cracker crust, salted caramel, and pumpkin come together in these salted caramel swirled-pumpkin cheesecake bars. Making the Most Incredible French Silk Pie– Homemade French Silk pie truly is the most amazing thing that has ever happened! You really must cook this!

  1. No- Preheat the oven to 350°F.
  2. Bundt Cake with Pumpkin Chocolate Chips and Chocolate Ganache–the softest, moistest, and nicest pumpkin cake you’ll ever taste!
  3. These Soft Pumpkin Chocolate Chip Bars are like biting into a piece of creamy pumpkin fudge, and they are really delicious!
  4. Making Pumpkin Pie Isn’t the Only Thing You Can Make With It This will be my second cookbook, with an official publication date of October 6.
  5. I’d be quite thankful if you could make your way over to Amazon.
  6. The recipe, language, photographs, and thoughts expressed here are entirely my own.

We are a participant in the Amazon Services LLC Associates Network, an affiliate advertising program designed to offer a mechanism for sites to make advertising revenue by promoting and referring to Amazon Services LLC Associates Program is open to all websites.

Pumpkin Ice Cream Pie

Pumpkin Ice Cream Pie is perfect for those who have been frightened by conventional pumpkin pie, don’t enjoy pumpkin pie, want a fuss-free treat, or simply want a delicious dessert without the bother.

Everyone LOVES Pumpkin Ice Cream Pie

Everyone else agreed that this ice cream pie was delicious, and I was surprised by how much I like it. Even those who aren’t huge fans of pumpkin pie. Consider my husband, Patrick. He is not a big lover of pumpkin pie, yet he couldn’t stop eating this velvety ice cream rendition of the pie. My mother cheated on her diet in order to enjoy this ice cream pie, and my father couldn’t stop himself from devouring the entire pie.

Looking for more PumpkinRecipes?

  • Pumpkin Praline Pie
  • Pumpkin Bars with Nutella Cream Cheese Frosting
  • Easy Pumpkin Dip
  • Mom’s Famous Pumpkin Bread
  • Pumpkin Crepes with Nutella Filling
  • Pumpkin Praline Pie
  • Pumpkin Bars with Nutella Cream Cheese Frosting Pumpkin Cookie with Cinnamon Cream Cheese Frosting
  • Double Layer Pumpkin Cheesecake
  • Soft and Chewy Pumpkin Cookie with Cinnamon Cream Cheese Frosting

What is in Pumpkin Ice Cream Pie?

Even though this Pumpkin Ice Cream Pie appears to be just as spectacular as conventional pumpkin pie, the preparation is simple and the result is really delicious! It is both refreshing and filling at the same time, thanks to the abundance of pumpkin sweetness. Served in a buttery cookie crumble crust and drizzled with cinnamon Chocolate Sauce, this pumpkin ice cream pie has a delightful filling prepared with ice cream, pure pumpkin, brown sugar, cinnamon, ginger, and nutmeg. Everything about it is delicious, but the best part is the beautiful contrasted crunch that everyone raves about!

I experimented with the proportions, halving the crust from my Toffee Ice Cream Cake and adding a Cinnamon Chocolate Drizzle since chocolate and pumpkin go together like peanut butter and jelly.

Ice Cream Pie is easy!

Despite the fact that it employs pantry-friendly items, this Pumpkin Ice Cream Pie is hardly a recipe because it is so simple to make!

  • Three components (pure pumpkin, ice cream, and brown sugar) are combined with a few spices to make the filling.
  • Instead of cutting in butter or spreading out dough for the crust, a no-fuss cookie crumble made with flour, softened butter, brown sugar, and chopped nuts is combined in a mixing bowl
  • After you’ve combined the ingredients, spread the mixture out on a baking sheet and bake until golden brown, about 20 minutes. When you’re finished, crumble the “cookie” and press it into the pie plate

Alternatively, you may use your favorite graham cracker or Oreo crust recipe, or even a store-bought crust, if you want to make the simplest ice cream pie dish on the planet.

Ice Cream Pie is Make ahead!

Cooking a variety of dishes for Thanksgiving may be intimidating, and it can also be difficult to keep track of varied cooking temperatures and timings. In addition, cooking while you are entertaining family or getting ready to visit family may be a stressful experience. But don’t worry, you’ll be able to put all of your worries behind when you and your ice cream pie relax. Because you can create this ice cream pie WEEKS in advance and store it in the freezer (being sure to tightly cover it), it is ideal for the holidays because it can be served immediately after Thanksgiving dinner.

Tips and Tricks for Ice Cream Pie

  • Finely grind the crumbs. Break up the cooked Cookie Crumble into little pieces when breaking it up since this will make it simpler to deal with and will help the crumbs to cling together better in the pie dish
  • Alternative crusts My favorite crust is a crispy, buttery handmade cookie crust, but you can use your favorite Graham cracker crust or Oreo crust, or you can use a store-bought crust if you prefer. You may use a store-bought pie crust to make this the simplest pie you’ve ever made. I’m not going to tell. If you do this, you will want to add some texture to the top of the ice cream pie (since you will not have any of our cookie crumble to use as a topping), such as crushed Oreos, heath bars, or other similar items.


  • Ice cream of superior quality. If you want the nicest ice cream pie, be sure you use high-quality vanilla ice cream
  • Ice Cream should be softened. It is possible to leave your ice cream to soften at room temperature, but I like to microwave it in 10-second intervals instead. You don’t want the ice cream to be melted, but rather soft and spreadable

Chocolate Sauce

  • Chocolate Sauce purchased from a store. I sprinkle silky homemade Cinnamon Chocolate Sauce over the top of my Pumpkin Ice Cream Pie to finish it off. It takes less than 5 minutes to create the chocolate sauce, and it is really delicious. However, you may use your favorite store-bought fudge sauce
  • Quality Chocolate is a good choice. Because it is CHOCOLATE sauce
  • Corn Syrup, it is important to use high-quality chocolate in order to achieve the best results. In my chocolate sauce, I use one teaspoon of corn syrup since it makes it silky and smooth, but you may skip it if you like. Chocolate should be reheated. It is possible to prepare your chocolate sauce at the same time as your ice cream pie and refrigerate it, or you may prepare it just before serving your pie. If your sauce has been refrigerated, heat it in 15-second intervals in the microwave until it is liquid and smooth. Place the chocolate in a sandwich-size plastic bag and snip a little bit of the corner off to make it easier to pour evenly


  • Freeze the current level. Your pie will freeze in whatever position it is in when it is finished, so make sure it is evenly distributed. You’ve waited long enough. You should freeze your pie for at least 3 hours to ensure that it is really solid. This guarantees that it is completely frozen throughout and will not break apart when slicing it


  • Level should be frozen. If you don’t make your pie even, it will freeze in whichever position it is left in. Long enough in the freezer. For a very hard pie, you should freeze it for at least 3 hours before serving it. This guarantees that it is completely frozen throughout and will not crumble when sliced

Looking for More Thanksgiving Recipes?

  • Easy Bruschetta Cheese Ball
  • Chocolate Chip Pumpkin Pound Cake with Cinnamon Pumpkin Cream Cheese Glaze
  • Slow Cooker Ricotta Bacon Creamed Corn
  • Chocolate Chip Pumpkin Pound Cake with Cinnamon Pumpkin Cream Cheese Glaze Mini Caramel Apple Pies with Sugar Cookie Crust
  • Cornbread Sausage Stuffing
  • Mini Caramel Apple Pies with Sugar Cookie Crust


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Ice Cream Filling

  • One gallon vanilla ice cream, softened
  • One cup pureed pumpkin
  • Half cup packed brown sugar
  • 3/4 teaspoon powdered cinnamon
  • 1/2 teaspoon EACHground ginger and ground nutmeg
  • 1/4 teaspoon salt

Cookie Crumble Crust

  • 1 cup flour
  • 1/2 cup melted butter
  • 1/2 cup coarsely chopped nuts
  • 1/4 cup packed brown sugar
  • 1/4 teaspoon salt
  • 1 cup flour

Cinnamon Chocolate Sauce (may use store bought)

  • 1 tablespoon unsalted butter
  • 1/3 cup heavy cream
  • 4 ounces semi-sweet baking chocolate chopped
  • 1 teaspoon corn syrup optional**
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon optional
  • Pinch of salt
  • 1 teaspoon salt


  • Combine all of the Cookie Crumble ingredients in a large mixing bowl, then spread evenly on a cookie sheet lined with aluminum foil. Bake for 10 minutes at 400 degrees, or until the top is lightly golden. As soon as the baked Cookie Crumble comes out of the oven, break it up into small crumbles. Set aside 34 cup for sprinkling on top of the pie. To make the crust, press the remaining crumble firmly into the bottom and up the sides of a 9-inch pie pan that has been lightly greased
  • Set aside.

Ice Cream Filling

  • Combine all of the ingredients for the ice cream filling in a large mixing bowl until well combined, then spoon over the crust. Cover securely with plastic wrap and set aside the cookie crumble you had set down before. Freeze for at least 3 hours, or until the mixture is totally hard (may freeze for days-weeks ahead of time). If you’re going to be freezing something for a long length of time, twice wrap it in plastic wrap and then cover it in aluminum foil to avoid freezer burn.
See also:  How Do You Make The Best Brown Betty Apple Pie Dessert

Chocolate Sauce

  • In a medium saucepan, boil the butter and heavy cream over medium heat, stirring periodically, until the butter is melted. Once the butter has melted, add the chocolate and whisk until it is melted and smooth. Add the corn syrup, vanilla, and cinnamon and mix well. Remove the pan from the heat and allow it to cool to room temperature. Refrigerate for up to 2 weeks after opening or use immediately if stored in an airtight container in the refrigerator. Reheat in the microwave or on the stovetop to repurpose


  • Prior to serving, allow the pie to set out for 10-20 minutes. Garnish with whipped cream, if preferred, and drizzle with chocolate sauce before serving.

Were you able to make this recipe? Use the hashtag @CarlsbadCravings and include your location. CarlsbadCravngs Please leave a review, as I always appreciate hearing from you! The Original Carlsbad Cravings Restaurant

Pumpkin Ice Cream Pie with Ginger Snap Crust

Introducing Pumpkin Ice Cream Pie with Ginger Snap Crustis, one of our favorite new pumpkin sweets for the season. This year, homemade pumpkin ice cream is the must-have dessert!

Pumpkin Pie

You can’t enjoy fall without having a delicious pumpkin pie recipe on hand. This is the thing: throughout the years, I’ve discovered that pumpkin pie makes me salivate, while my children salivate over any odd kind of ice cream that was brought to the party. Eventually, I decided to combine the two worlds by turning pumpkin ice cream into a pumpkin ice cream pie!

It was a good show. When does pumpkin ice cream pie become unappealing? However, it was not spectacular. Then I recalled our No Bake Pumpkin Pie and decided to go ahead and make it right now! Delicious, and I feel it is the ginger snap biscuits that add so much to the overall experience.

Pumpkin Ice Cream Pie with Ginger Snap Crust

Several years later, we’re not only creating our own pumpkin ice cream, but we’ve also transformed it into a pumpkin pie. Are you shocked, to be honest? Pie is my preferred method of expression. It’s not quite a weird recipe; rather, it’s more of a concept because it’s ice cream in a pie crust, hehe, but I couldn’t resist sharing it with you! It’s possible that I’ll never bake another pumpkin pie again. A gingersnap crust, a creamy pumpkin ice cream, and a chewy spiced crust are all part of this delicious dessert!

When I was an adult, I enjoyed my very first scoop of pumpkin ice cream.

Even Cade, who is a die-hard fan of (and you may squirm at this, but I completely understand) chocolate marshmallow shakes, raved about it!


Ice Cream Pie Ingredients

  • Sugar
  • Butter
  • Ice cream
  • Spices
  • Pumpkin
  • Brown sugar
  • Heavy cream
  • Powdered sugar
  • Gingersnap cookies
  • Sugar

How to Make Gingersnap Pie Crust

Gingersnap pie crusts are my absolute favorite. They are really tasty, and they are especially delicious when served with pumpkin during the holidays.

  1. In a blender, pulse the gingersnap cookies until they are finely ground. Use the code,OHSWEETBASIL20, to receive a 20 percent discount on your Blendtec purchase throughout the holiday season. Press mixture into a pie plate after adding a small amount of sugar and butter. Refrigerate for 30 minutes to firm up the cookie crust.

How to Make Ice Cream Pie

First and foremost, you must prepare your ice cream. I prefer to make ice cream with my Cuisinart ice cream machine. My son Cade graduated from college and I wanted to gift him an ice cream machine since he is enamored with them, but the finest one cost over $100 and we were penniless at the time. Cade’s mother and grandfather happened to notice me looking at it and decided to purchase it with me. It was quite sweet.

  1. In a large mixing basin, combine the pumpkin, sugar, and spices
  2. Add the ice cream and mix well. Pour the mixture into the pie crust
  3. Wrap the container securely in plastic wrap. Place the container in the freezer until it is firm. Serve with your favorite toppings after slicing with a sturdy knife.

Different Pie Crust Variations

A fantastic gingersnap crust is one of my favorite desserts. However, I understand that not everyone wants to go out and get gingersnap cookies, or even enjoys them, so I have included a recipe for regular gingersnap cookies instead. If that describes you, consider the following choices!

  • Graham Cracker Pie Crust, Chocolate Cookie Crust, Cinnamon Graham Cracker Crust, and other variations are available.


The toppings are by far the most delicious component! You are free to do whatever you like, but here are some suggestions.

  • Caramel sauce, chocolate sauce, white chocolate sauce, marshmallow ice cream topping, chocolate chips or shavings, cookie crumbs, stabilized whipped cream, and chocolate toffee pieces are some of the toppings that can be used.

Can You Substitute Fresh Pumpkin For Canned Pumpkin?

In the case of pumpkin ice cream, I’ve discovered that canned pumpkin is the most effective method. To prepare the pumpkin for ice cream, it takes a lot of time to cook it and allow it to cool completely.

How Long Will Ice Cream Keep?

When kept in its original packaging, ice cream will keep for approximately 2-3 months. Once your ice cream has been opened, it will only survive for around 1-2 months at most.

Can I Make this Pie Ahead of Time?

You can make this ice cream pie up to a week ahead of time and store it in the refrigerator. Make sure it’s double wrapped in plastic wrap before putting it in the freezer to avoid ice crystals forming. Recipes for Ice Cream

  • Cookies and Cream Ice Cream, Caramel Ice Cream, Peanut Butter Ice Cream, Copycat Red Mango, Nutella Chocolate Chip Ice Cream, and many more are available.

Recipes for Pies

  • The following desserts are available: pumpkin pie, no-bake pumpkin pie, peanut butter nutella cheesecake, no-bake pumpkin pie with gingersnap crust, lemon meringue pie

Pumpkin Ice Cream Pie with Ginger Snap Crust

Preparation time: 25 minutes Time allotted: 25 minutes Servings:8A creamy ice cream pie prepared with pumpkin and ginger snaps transforms a summertime favorite into a festive Christmas treat!

  • 2Cups 1 cup crushed ginger snap cookies
  • 3 tablespoons sugar
  • 1/2 cup melted butter

For the filling

  • 1CanCanned Pumpkin 1/4 teaspoon salt
  • 1/2 cup brown sugar
  • 2 teaspoons pumpkin pie spice
  • 4 cups softened vanilla ice cream
  • 1 cup heavy whipping cream
  • 3 teaspoons powdered sugar
  • 1 teaspoon vanilla
  • 15 ounces
  • The cookies, butter, and sugar should be mixed together in a small bowl before pressing into a 9-inch deep-dish pie pan. Refrigerate for at least 30 minutes before serving. The pumpkin, spices, and sugar should be combined in the bowl of a standing mixer fitted with a paddle attachment and mixed until smooth. Mix in the ice cream until it is completely smooth. Spread the ice cream into the pie shell as quickly as possible and cover with plastic wrap
  • Make sure to freeze it for at least 8 hours, if not overnight. Serve with a dollop of whipped cream and allow the pie to rest for 10 minutes before slicing it.

Whipped Cream

  • To make soft peaks, place the heavy cream in a mixing bowl and beat on medium speed until it begins to form. In a separate bowl, combine the powdered sugar and vanilla and beat until the sugar is completely blended in and the peaks are soft.

The ice cream pie will keep in the freezer for up to 5 days. Nutritional Values Pie made with pumpkin ice cream and a ginger snap crust Amount Per Serving (in grams) (1 g) Calories561 Calories from Fat: 297 percent of the Daily Recommended Allowance The following nutrients are included: *Fat33g51 percent Saturated Fat 19g119 percent Cholesterol100mg33 percent Sodium387mg17 percent Potassium379mg 11 percent Carbohydrates (64 grams) 21 percent Fiber (3 grams) 13 percent Protein Sugar (42g47 percent) is a sugar substitute.

Protein5g10 percent of the diet 9 338 International Units of Vitamin A Calcium158mg16 percent Iron3mg17 percent Vitamin C3 mg4 percent Vitamin E3 mg4 percent A 2000-calorie diet is used to calculate the percent Daily Values (%DV).

Pumpkin Pie Ice Cream

A wonderful fall delicacy that tastes exactly like pumpkin pie, pumpkin pie ice cream is a must-try. It’s simple to make homemade ice cream at home using ingredients like milk and cream, brown sugar, canned pumpkin puree, and pumpkin pie spice. You’re going to adore it! You may serve this pumpkin pie ice cream as a special dessert for Thanksgiving and Halloween, or you can indulge in it all fall long! Also, if you enjoy the flavor of pumpkin pie, you should try our chocolate pumpkin pie popsicles!

Pumpkin pie ice cream

This handmade ice cream has the same same flavor as pumpkin pie! The warm and comforting tastes make it the ideal ice cream for the changing seasons, especially when the days become colder and the leaves begin to fall. While we like eating this at any time of year throughout the fall season, it is a simple and entertaining dessert to prepare at Thanksgiving or around Halloween. If you adore pumpkin pie, you’ll go crazy for this ice cream recipe!

How to make pumpkin pie ice cream

Because we are making this ice cream without the use of eggs, it is incredibly simple to prepare.

  • Gently heat the milk, then mix in the brown sugar until it is heated. Stir in the remainder of the ingredients until everything is well combined, then place the saucepan in the refrigerator to chill
  • Bake a store-bought pie crust, then allow it to cool fully before breaking it into bite-sized pieces with a sharp knife. (Alternatively, biscuit-type biscuits can be used to avoid this step! )
  • Now, just pour the ice cream into your ice cream machine and, once it has been churned, fold in the pie crust pieces
  • Done!

That’s all there is to it! You have just finished making pumpkin pie ice cream! The whole recipe may be found on the recipe card below.

Ingredient notes

Whole milk– Do not be tempted to use skim milk since this will result in the ice cream becoming frosty. Brown sugar– This gives the ice cream a lovely malty flavor that is hard to resist. Coconut sugar can be used in place of refined sugar for a refined sugar-free alternative. Although sugar helps to keep ice cream from freezing solid, cutting back on it may result in your ice cream being somewhat soft to the touch when you finally get to eat it. Pumpkin puree– For this recipe, we use canned pumpkin puree that is 100 percent puree.

This ice cream is made with maple syrup, which imparts a delicious warm maple flavor.

Vanilla is another another deliciously warm and autumnal taste to try.

Make use of our homemade pumpkin pie spice to make a delicious pumpkin pie!

How to serve homemade pumpkin pie ice cream

Anyone won’t criticize you if you devour the entire carton of this ice cream in one sitting. However, there are more interesting ways to serve it!

  • Bake store-bought tart shells and fill them with pumpkin ice cream once they’ve cooled completely
  • Serve in decorative dishes topped with cookie crumbs or crumbled pie crust. Served with a drizzle of caramel sauce on top
  • A waffle cone coated with cinnamon sugar is served.

Popular Ice Cream Recipes

  • Yield:4cups Preparation time: 5 minutes Cooking Time: 5 minutes 30 minutes for chilling and churning Time allotted: 40 minutes A wonderful fall delicacy that tastes exactly like pumpkin pie, pumpkin pie ice cream is a must-try. It’s simple to make homemade ice cream at home using ingredients like milk and cream, brown sugar, canned pumpkin puree, and pumpkin pie spice. You’re going to enjoy it
  • Whole milk, 3 1/4 cup brown sugar (may use coconut sugar), 1 1 2 cups whipping cream, 1 cup pumpkin puree, 14 cup maple syrup, 2 teaspoons vanilla, 2 teaspoons pumpkin pie spice, 1 store-bought pie crust (optional), 1 cup pumpkin pie spice
  • Gently heat the milk in a medium-sized saucepan over medium heat until it is warm to the touch. When the water begins to boil, turn off the heat and cover the saucepan. To dissolve the brown sugar in the milk, whisk it in until it is completely dissolved. 1 12 cups whole milk, 1/4 cup brown sugar
  • Combine all of the remaining ingredients in a large saucepan and whisk thoroughly. a quarter cup of brown sugar, one and a half cups of heavy whipping cream, one cup pumpkin puree, one-fourth cup maple syrup, two teaspoons vanilla, and two teaspoons pumpkin pie spice Place the saucepan in the refrigerator until it is completely chilled
  • If you’re using the optional pie crust, bake it first and allow it to cool fully before proceeding. Using a knife, cut it into bite-sized pieces and set aside a few to sprinkle on top of the ice cream before serving. 1 pie crust purchased from a shop
  • To create the ice cream, pour it into your ice cream machine and churn until it is soft-set, which should take around 20 minutes on average. Place the pie crust pieces in your ice cream machine and allow them to be stirred into the ice cream mixture until well combined. Transfer the ice cream to a freezer-safe container and sprinkle the top with the remaining handful of pie crust pieces. Freeze for at least 2 hours before serving.
See also:  Jello No Bake Cherry Cheesecake Dessert Mix What Size Pie Pan

Serving size: 1 serving equals 1 1/4 cup Calories:200kcal, Carbohydrates:22g,Protein:2g,Fat:12g, Fats: 6 g of saturated fat, 1 g of polyunsaturated fat, 4 g of monounsaturated fat Cholesterol:33mg,Sodium:66mg,Potassium:116mg,Fiber:1g,Sugar:15g, Vitamin A is 2749IU, Vitamin C is 1mg, Calcium is 62mg, and Iron is 1mg. If you enjoy this dish as much as we do, please leave a review or share it on Instagram with the hashtag #TheEndlessMeal and the name of the recipe.

Pin this pumpkin ice cream recipe to save it for later!

a little about the author

Kristen Stevens

Hello, my name is Kristen.

Making food, photographing it, and (the best part) eating it are some of my favorite things to do in life.

Pumpkin Spice Ice Cream Pie

Prep Time20 minutes Cook Time5 minutes Time allotted: 25 minutes


  • Heavy cream, 1 cup whole milk, sugar, 1 tsp ground cinnamon, 2 tsp ground pumpkin pie spice, 1/4 tsp salt, 1/2 tsp vanilla extract, 1 cup Pumpkin Puree (I used Libby’s Pure Pumpkin)
  • 1 cup pumpkin puree (I used Libby’s Pure Pumpkin)

For Pie Crust:

  • 1/4 cup packed light brown sugar
  • 6 tbsp. melted butter
  • Cooking spray
  • 1 + 1/2 cups Ginger Snaps Crumbs (30 ginger snaps cookies)
  • 1 cup graham cracker crumbs
  • 1/4 cup packed light brown sugar


  1. In a medium-sized saucepan, combine the whipped cream, milk, sugar, spices, and salt
  2. Bring to a boil. Heat over medium heat, stirring periodically, until the sugar has completely dissolved and bubbles begin to form around the edge of the pot, about 10 minutes. Remove the pan from the heat. Mix in the vanilla and pumpkin puree until well combined. Pour the mixture into a bowl and place it in the refrigerator until it is cool. It is recommended to leave it for 3 hours or overnight. Add all of the ingredients to an ice cream maker and freeze according per the manufacturer’s directions
  3. In the meantime, prepare the pie crust.

For Pie Crust:

  1. Preheat the oven to 300 degrees Fahrenheit. Prepare an 8- or 9-inch springform pan by lightly spraying it with cooking spray. Set aside
  2. Finely crush the cookies by hand or with an electric mini chopper until they are very finely crushed. Transfer to a small mixing dish and set aside. Combine the brown sugar and melted butter in a mixing bowl. Using a whisk, mix all of the ingredients. Transfer to a 9-inch or 10-inch springform pie plate and bake for 30 minutes. Make light, even patting motions with the bottom of a measuring cup to cover the bottom of the pan and slightly up the sides (about 1 inch). 8 minutes in the oven should enough. Pie crust should not be overbaked. Remove from the oven and set aside to cool

When Ice Cream is ready:

  1. Place a scoop of pumpkin spice ice cream in the center of the ginger pie crust. Gently spread the layer of ice cream on the bottom of the crust with the back of the spoon until it is equally distributed. Placing the pie in the freezer for approximately 20 minutes will allow the pie to firm before applying the caramel sauce.

Caramel Topping:

  1. If the caramel sauce becomes too soft, place it in the refrigerator or freezer for about 30 minutes to solidify. This makes it more convenient to deal with. To use the caramel sauce, pour some into a pastry bag or a Ziploc bag
  2. If using a Ziploc bag, create a tiny hole in one end, add the caramel sauce, and gently press the bag to drizzle the caramel sauce on the pumpkin ice cream pie. When the caramel sauce is finished, set it aside. You have the freedom to be creative and sprinkle whatever design you want on top of your choice
  3. Wrap the dish in aluminum foil and place it in the freezer for at least 2 hours before serving. When you’re ready to serve the pie, take it out of the freezer, open the springform pan, and invert the ice cream pie onto a serving dish or platter. Allow for roughly 15 to 20 minutes of defrosting time on the dessert table before slicing. Cut into serving sizes and serve with a dollop of whipped cream on the side. 8 to 10 slices are produced from this recipe.


Make it a week ahead of time and freeze it!

Nutrition Information:

8 to 10 servings per recipe

Serving Size:

1 serving (per person) The following is the amount of food per serving: Calories:264 15.3 g of total fat Carbohydrates:31.6g Fiber:1.5g Sugar:13.8g Protein:2.3g

Hello friends!Are you cooking and baking with us?If you make our pumpkin spice ice cream pie, we’d love to know how it turned out! Please let us know by leaving a review and a star rating below.Sharing your experience and insights will help all our readers, and it helps us too!

This pumpkin ice cream pie can assist you in making the transition from summer to fall flavors if you aren’t quite ready to give up your summertime ice cream sweets yet but are eager to embrace the new season’s flavors. It was late today afternoon when I baked the pie, and it was served for dessert this evening. It was fantastic! Graham cracker crust is used for the base, which is filled with pumpkin pie-flavored ice cream and topped with sweetened whipped cream and caramel sauce. Apart from the fact that it’s an excellent last-minute pie, it’s also a fantastic make-ahead pie, I don’t have much to say about it.

Pumpkin Ice Cream Pie

  • Made with canned pumpkin and ice cream, this pie is quick and easy to make. Preparation time: 10 minutesCooking time: 4 hours Time allotted: 4 hours 10mins CourseDessertCuisineAmerican
  • 6tablespoonsgranulated sugar
  • A pinch of salt
  • 1 1/2 cups Graham Cracker Crumbs from a single sleeve **4 cups of excellent quality vanilla ice cream and 6 1/2 teaspoons unsalted butter are all you’ll need. Pumpkin puree (not pie filling): 2/3 cup 3 1/2 tablespoons tightly packed brown sugar
  • 1 teaspoon pumpkin pie spice
  • 1/4 teaspoon cinnamon
  • 3 cups sweetened whipped cream or whipped topping
  • 3 1/2 teaspoons tightly packed brown sugar For garnish, use caramel sundae sauce.
  • Preheat the oven to 350 degrees F. Process the graham crackers in a food processor until they are 1 1/2 cups in size. Pulse until the sugar, salt, and melted butter are well combined. Fill the bottom and up the sides of a 9-inch glass pie plate with the mixture. Bake for 7 minutes on a baking sheet at 350 degrees. Allow for thorough cooling. Allow the ice cream to soften at room temperature before proceeding with the filling. Cooking the pumpkin in a small skillet while it’s softening allows you to blend the pumpkin, brown sugar, and spices. Heat over medium heat only until the mixture is quite hot (the point is to dissolve the brown sugar somewhat). Allow it cool to room temperature before mixing in the softened ice cream and the pumpkin mixture in a large mixing bowl. Remove from heat and set aside. Transfer to the chilled graham crust and place in the freezer for 3 hours, or until the filling is firm. Remove pie from freezer and let it to stay at room temperature for approximately 10 to 15 minutes to soften before serving. Spread sweetened whipped cream over top and place back in freezer for another hour or until the whipped cream is completely frozen
  • To assist release the crust from the pie plate, I prefer to place it on a dishtowel soaked in hot water before baking it. Pour the caramel sauce over the pie while it is still warm.

This is something I haven’t tried yet with low fat or slow churned ice cream, but based on my previous experience, I would recommend sticking with full-fat ice cream instead. When the low-fat times are thawed and re-frozen, they might have an ice quality to them. Although it is preferable, you are not required to use a super premium brand. I just do not advocate a low-fat diet for this recipe.

Reader Interactions

Easy homemade ice cream recipe that tastes just like a slice of your favorite pumpkin pie! This deliciously spiced ice cream is excellent for placing on top of your holiday pies, but it also works well as a standalone treat.

My pumpkin pie ice cream tastesexactly like classic pumpkin pie!

I debated whether to provide a novel twist on pumpkin ice cream or to stick with the original taste, and in the end, the classic flavor won out over the unusual. As a long-time fan of pumpkin ice cream, I can tell you that this particular flavor is really tasty. When I was experimenting, I followed the instructions on the can as a reference, but I didn’t include the eggs. The first time I cooked it, it turned out well, but there was just a tiny something lacking from the recipe. It turned out that a small amount of sweetened condensed milk was all that was needed.

A side benefit is that it’s lower in fat than regular ice cream because it contains no heavy cream at all.

Because the recipe for this pumpkin pie ice cream calls for the full can of pumpkin, you can be assured that it will have a more powerful pumpkin taste than store-bought ones. The flavor is delightful, and if you enjoy pumpkin pie, you’re going to go crazy over it.

more unexpected and delicious fall ice creams ~

  • Easy No-Churn Cranberry Ice Cream
  • Homemade Gingerbread Ice Cream
  • Maple Walnut Ice Cream
  • No-Churn Cranberry Ice Cream

Which ice cream machine do I recommend?

On a regular basis, people inquire as to what machine I use. Cuisinart is a brand that I use and recommend. I’ve used my machine for years with no problems, which I believe is due to the fact that there are no complicated electrical components to break down. It’s just a basic motor that rotates the freezer bowl for churning the ice cream, and it works swiftly and flawlessly every time.

  • It’s the machine I use, and it’s the base model, as you can see. Using this method, you can produce ice cream, frozen yogurt, and sorbets in approximately 20 minutes, all of which are delicious. More information may be found by clicking HERE or on the picture.

Pumpkin Pie Ice Cream

Ice Cream with a Course Texture CuisineAmerican

  • 1/4 cup freshly grated nutmeg
  • 1 15-ounce can pumpkin puree (not pie filling)
  • 1 12-ounce can evaporated milk
  • 1/2 cup sweetened condensed milk
  • 3/4-cup sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon freshly grated nutmeg
  • All of the ingredients should be whisked together to ensure that the sugar is completely dissolved
  • Optional, however I squeezed the mixture through a fine mesh sieve to remove any lumps. Refrigerate the mixture until it is completely cold. Process the ingredients in your ice cream machine according to the manufacturer’s instructions. Pour the soft ice cream into a container and place it in the freezer until it becomes hard. It will take several hours to complete this task.

This website provides nutritional information for recipes as a service, and while makes every effort to offer correct nutritional information, the statistics presented are merely estimations.

Make it your own ~

  • Even if you don’t have access to an ice cream machine, you should try my No Churn Pumpkin Spice Ice Cream instead.
Sue Moran

The kitchen is my happy zone, where I get to experiment with delicious foods that are good for both the body and the spirit. What is my mission? In order to get you excited about wonderful cuisine and provide you with the skills to prepare it yourself, we created this website. My recipes are seldom complicated and always interesting; there are over 2,000 dishes on the blog and counting!

Easy Pumpkin Pie Ice Cream with Cinnamon Crust

Kathyryn Donangelo last updated this page on November 15, 2021. If you enjoy both pumpkin pie and ice cream, this no-churn Pumpkin Pie Ice Cream is the perfect dessert for you to create. Pumpkin pie flavors and a creamy texture are combined with chunks of crushed cinnamon pie crust swirled throughout the ice cream for a fall-friendly ice cream recipe! To save for later, pin this Pumpkin Pie Ice Cream recipe.


Old-fashioned recipes prepared from scratch Making Pumpkin Pie Ice Cream is a fun and festive way to get into the spirit of the season! Recipes inspired by pumpkin pie are a perfect complement to individuals who want to fulfill their sweet taste during the Fall season, as everyone who enjoys the season would agree. No-churn ice cream recipes are a lot of fun to create since you can simply alter them to suit your taste buds and preferences. One of my most favorite aspects of this ice cream recipe is that it has crumbs of sweet-cinnamon, buttery pie crust that are sprinkled throughout it to give it a little crunchy flavor.

The fact that this recipe is so plain forward and uncomplicated will appeal to anybody who wants to try their hand at producing ice cream without the aid of a machine.

See also:  Boston Cream Pie Is The Official Dessert Of Where


Pie Crust: To keep things as easy as possible, I like to use a pre-made pie crust from the supermarket. Of course, you may use your favorite pie crust recipe for this ice cream if you want to be more creative. Butter:Either salted or unsalted butter will suffice for this project’s requirements. The richness of this ice cream is enhanced by the silkiness of the butter. Sugar: For this no-churn ice cream, only a small amount of granulated sugar is required. Spices: Pumpkin pie spice and cinnamon are added to enhance the tastes of this pumpkin dish and make it more fall-like.

Evaporated Milk: The use of evaporated milk gives this ice cream an additional richness and rich creamy flavor that is really wonderful and well worth the extra effort.

Isn’t it time to use up whatever leftover pumpkin you have lying around the house? Pure vanilla extract is my go-to flavoring agent when I want to create extra-rich tastes. Pure extract may be purchased online or in the baking area of most supermarket shops that are well-stocked.


THE FIRST STEP IS TO Preheat the oven to 350 degrees Fahrenheit. Prepare a baking sheet by lining it with parchment paper and placing the pie crust on top of it. Cinnamon and sugar are sprinkled on top of the crust after it has been brushed with melted butter. For a light golden brown crust, bake for fifteen to seventeen minutes, or until the edges are lightly browned. Take cautious not to let it catch fire. Once the crust has completed cooking, remove it from the oven. Crumble the crust into a large mixing basin.

  • THE THIRD STEP: A large mixing bowl should have the evaporated milk and pumpkin purée whisked together as well as the vanilla essence, cinnamon, and pumpkin pie spice.
  • Precautions should be taken to avoid over-mixing the whipped cream.
  • Fold in the crust into the batter, reserving at least 14% of the batter for the top of the ice cream to serve as a garnish.
  • Refrigerate overnight.
  • Enjoy!


  • Use vegan butter in place of regular butter, full-fat coconut milk in place of heavy cream, and a can of condensed coconut milk in place of evaporated milk to make vegan pumpkin ice cream. Instead of pie crust crumbs, use your favorite cookie crumbs, such as nickerdoodles or graham crackers. Add your favorite sauces on the top of this ice cream. You may also use fluffy whipped cream to decorate the top of this ice cream.


  • It is important not to overmix the ice cream base with the whipped cream, otherwise the cream will become stiff. Allowing the pie dough to cool before attempting to break it into pieces is recommended. It’s going to be quite hot. If the ice cream hasn’t solidified after five hours, try freezing it for an additional night. Special events necessitate the freezing of ice cream in individual serving cups. Add chopped pecans or chocolate chips for added taste if desired.


What ingredients go into making pumpkin ice cream? In order to make pumpkin ice cream, you will need some standard ice cream components such as heavy whipping cream, sugar, and vanilla. This recipe is exceptionally special since it is combined with bits of cinnamon pie crumbles, which lend a delicious texture and flavor to the finished product! How do you create homemade ice cream that is both creamy and not frosty in texture? Keep in mind that you should use heavy whipping cream to ensure that your ice cream is incredibly creamy, exactly how ice cream should be Heavy whipping cream makes it possible for the ice cream to be soft and simple to scoop into a container.

You can serve it on top of hot pie, sandwich it between two snickerdoodle cookies for the ultimate Fall ice cream sandwich, or simply eat it as is with a sprinkle of crushed cookies on top.

The term “no-churn” refers to ice cream that is prepared in a pan or container rather than using a machine to produce it.


To keep the tastes as fresh as possible, place any leftovers in an airtight container and freeze for up to two weeks. If you had the patience to wait that long!

Allowing the ice cream to remain at room temperature for five to ten minutes before serving will help it to soften and become more flavorful. Putting a spoon under running water for a few minutes before dipping it into frozen ice cream is another simple method of serving ice cream.


  • The Best Pumpkin Spice Granola (Crunchy), Turkey Cookies, Apple Cinnamon Crisp, Mini Pumpkin Cheesecakes, and Baked Pumpkin Spice Oatmeal are some of the easy pumpkin fall recipes you’ll find.


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  • Bakeware, parchment paper, a pastry brush, an electric or stand mixer, mixing bowls, plastic wrap, a loaf pan, measuring cups and spoons

For the crust

  • 1 pre-made pie crust
  • 1 tablespoon melted butter
  • 3 tablespoons sugar
  • 1 teaspoon ground cinnamon

For the Pumpkin Pie Ice Cream

  • One and one-fourth cupsheavy whipping cream
  • One can (114 ounces) evaporated milk
  • One cuppumpkin puree (NOT pumpkin pie filling)
  • 1 teaspoon vanilla essence
  • 1 12 teaspoon pumpkin pie spice
  • 12 teaspoon powdered cinnamon
  • 1 teaspoon baking powder

To make the pie crust

  • Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius). Prepare a baking sheet by lining it with parchment paper and placing the pie crust on top of it. Sugar and cinnamon are sprinkled on top of the pie crust after it has been brushed with melted butter. Bake for 15-17 minutes, or until a light golden brown color appears on the top. Remove from the oven and set aside to cool

To make ice cream

  • Lightly beat the heavy whipping cream with an electric mixer in a medium mixing bowl for 3-4 minutes, or until it is light and fluffy. Peaks will develop, and the cream will be transformed into whipped cream. Combine the evaporated milk, pumpkin puree, vanilla extract, cinnamon, and pumpkin pie spice in a large mixing bowl until well combined. Gently fold in the whipped cream until it is all incorporated. With your hands, break up the pie dough into little and big pieces, depending on your preference. Then fold in the pie crust pieces into the ice cream batter, reserving 1/4-1/2 cup for the topping. Place the ice cream in a loaf pan or other freezer-safe container and sprinkle the remaining pie pieces on top of the ice cream. Wrap securely in plastic wrap and place in the freezer for at least 5 hours, or until hard. Enjoy

Pumpkin Ice Cream {Homemade Ice Cream Recipe}

Pumpkin Ice Cream is a delicious fall dessert that can be made in advance. You cannot find a better Thanksgiving dessert than this delicious homemade pumpkin pie ice cream. It’s similar to a creamy frozen version of pumpkin pie. What could be better than that?

Pumpkin Ice Cream

There are no other words to describe this homemade pumpkin ice cream recipe than the finest of the best. What could be better than mixing the finest summer dessert with the best fall flavor in one delicious recipe? Make your own homemade pumpkin ice cream this fall season for a refreshing treat that everyone will enjoy. We like ice cream and we adore pumpkin pie, so why not combine the two into one delectable dessert? FOREVER and EVER, I’ve been wanting to make Pumpkin Pie Ice Cream. Well, wonderful news for all of you: I’ve finally acquired an ice cream machine, and I’m now able to produce this delectable confection.

For Halloween, Thanksgiving, and those early autumn days when the temperatures are still on the warm side, this homemade ice cream recipe is ideal.

Homemade Pumpkin Pie Ice Cream

The scents of pumpkin pie and pumpkin spice are in full force during Pumpkin Season, and no dish is exempt from the influence of these flavors. Even ice cream, which is generally associated with summer desserts (although I feel it should be enjoyed all year), needs a dash of pumpkin flavor to commemorate the occasion. This homemade pumpkin ice cream turned out to be quite delicious! I knew that using sweetened condensed milk would result in a foundation that was exceptionally creamy. I added some biscoff cookies to the mix to give it the flavor of a ‘pie crust’ and to make the pumpkin pie ice cream even more reminiscent of the pie itself.

You guys, I could eat this all day every day if I wanted to.

It is certainly a wonderful addition to the dessert table!

How to Make Pumpkin Ice Cream

Since I purchased my ice cream machine, I’ve become intrigued with the process of creating my own handmade ice cream. It’s so simple when you can just throw some things into a blender and let it whirl away. Instructions for Making Pumpkin Ice Cream:

  1. In a large mixing basin, whisk together all of the ingredients except the cookie crumbles until thoroughly combined. Stir until everything is well-combined. Pour the mixture into the bowl of your frozen ice cream machine and turn it on. Add in the cookie crumbs and let the machine to incorporate the crumbles into the batter. Remove from the freezer and allow to sit for 30 to 45 minutes, or until the ice cream has reached the consistency that you desire Pour the mixture into a freezer-safe container and seal it. Keep it frozen until you’re ready to consume it.

For those of you who don’t have access to an ice cream maker, you may create ice cream using the components I specified above and then follow this guide to make it in your kitchen. However, if you are someone who likes producing handmade ice cream on a regular basis, you will discover that investing in an ice cream machine will prove to be a worthwhile investment over time. It’s one of my favorite pieces of kitchen equipment! I sincerely hope you like this ice cream as much as we do! Making ice cream is a ton of fun, and it’s a great way to come up with a unique treat for a special occasion.

I’m very happy to serve this dessert to commemorate the arrival of autumn! For further information on how to create Pumpkin Ice Cream, please see the recipe card below. Enjoy! For additional pumpkin recipes, check out some of our favorite ones, like the ones below:

  • Pumpkin Dessert Lasagna, Homemade Pumpkin Pie Recipe, Pumpkin Gooey Butter Cake, Pumpkin Chocolate Chip Cookies, and more are all possible with pumpkin.

Pumpkin Ice Cream is a delicious fall dessert that can be made in advance. You cannot find a better Thanksgiving dessert than this delicious homemade pumpkin pie ice cream. Like a creamy frozen version of pumpkin pie, it’s delicious. What could be better than that?

  • 2 cups heavy cream
  • 1 cup milk
  • 114 ounce can non-fat Sweetened Condensed Milk
  • 8 ounces pumpkin puree (approximately 1/2 a can)
  • 2 cups sour cream 3-4 biscoff cookies or other similar cookies, crumbled
  • 1 teaspoon pumpkin pie spice
  • In a large mixing basin, whisk together all of the ingredients except the cookie crumbles until thoroughly combined. Stir until everything is well-combined. Pour the mixture into the bowl of your frozen ice cream machine and turn it on. Add in the cookie crumbs and let the machine to incorporate the crumbles into the batter. Remove from the freezer and allow to sit for 30 to 45 minutes, or until the ice cream has reached the consistency that you desire Pour the mixture into a freezer-safe container and seal it. Keep frozen until you’re ready to eat
  • Then enjoy.

Calories: 533 kilocalories (27 percent ) 20 g of carbohydrates (7 percent ) 5 g of protein (10 percent ) 49 g of fat (75 percent ) 29 g of saturated fat (181 percent ) 172 milligrams of cholesterol (57 percent ) Sodium: 131 milligrams (6 percent ) Potassium: 319 milligrams (9 percent ) 2 g of dietary fiber (8 percent ) 8 g of sugar (9 percent ) Vitamin A: 10670 International Units (IU) (213 percent ) 3.5 milligrams of vitamin C (4 percent ) Calcium: 185 milligrams (19 percent ) 1.4 milligrams of iron (8 percent ) Becky awoke on the morning of her 30th birthday to discover that she had no idea how to prepare anything!

One of the reasons she established The Cookie Rookie was so that she could chronicle her adventure of learning to cook, one dish at a time!

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