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Pumpkin Ice Cream Pie

This make-ahead pumpkin ice cream pie combines the flavors of pumpkin pie and ice cream in a cozy dessert that is perfect for fall gatherings.
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Prep Time 25 minutes
Total Time 8 hours 55 minutes
Servings: 8 servings
Course: Dessert, Pie
Cuisine: American, Seasonal
Calories: 561
Ingredients Method Notes

Ingredients
  

Gingersnap Crust
  • 2 cups crushed gingersnap cookies
  • 1/2 cup butter, melted Use unsalted butter if necessary.
  • 3 tablespoons granulated sugar
Pumpkin Ice Cream Filling
  • 1 can (15 oz) pumpkin puree Use plain pumpkin puree, not pumpkin pie filling.
  • 1/2 cup packed brown sugar
  • 2 teaspoons pumpkin pie spice Store-bought or homemade blend.
  • 1/4 teaspoon salt Skip if using salted butter.
  • 4 cups vanilla ice cream, softened Do not over-soften to ensure proper freezing.
  • 1 teaspoon vanilla extract
Whipped Cream Topping
  • 1 cup heavy whipping cream
  • 3 tablespoons powdered sugar
  • 1 teaspoon vanilla extract

Method
 

Make and Chill the Crust
  1. Mix the crushed gingersnap cookies, melted butter, and granulated sugar in a bowl until the crumbs look evenly coated.
  2. Press the mixture firmly into a 9-inch deep-dish pie plate, ensuring the bottom and sides are packed well.
  3. Refrigerate the crust for at least 30 minutes to firm up.
Mix the Pumpkin Base
  1. In a large bowl, beat the pumpkin puree, brown sugar, pumpkin pie spice, and salt until smooth and free of lumps.
Add the Ice Cream
  1. Add the softened vanilla ice cream and vanilla extract to the pumpkin mixture and mix until smooth and fully combined.
Fill and Freeze the Pie
  1. Quickly spread the filling into the chilled crust and mound it slightly in the center.
  2. Press plastic wrap directly against the surface to help prevent ice crystals.
  3. Freeze the pie for at least 8 hours or overnight until solid.
Make the Whipped Cream and Serve
  1. Whip the heavy cream until soft peaks begin to form, then add the powdered sugar and vanilla extract.
  2. Continue whipping just until soft peaks form again.
  3. Let the pie sit at room temperature for about 10 minutes before slicing, then top each slice with whipped cream.

Notes

Let sit at room temperature 10 minutes before slicing for cleaner cuts. Store wrapped tightly in the freezer for up to 5 days.