Pumpkin Ice Cream Pie

Pumpkin Ice Cream Pie is rich, creamy, and a super-easy pumpkin dessert recipe. Pumpkin pie with vanilla ice cream goes perfectly together, so I transformed it into this pumpkin ice cream pie recipe!

slice of pumpkin ice cream pie on a glass plate


My pumpkin spice ice cream pie will curb those pumpkin cravings you are dreaming of. You have a pumpkin ice cream layer topped with a whipped topping layer that has pumpkin spice flavor in it as well. Slice through this incredible ice cream pie and enjoy the incredible flavors of pumpkin.

I love a good pumpkin cake, or a warm dessert. But I will never say no to the word ice cream. Add in pumpkin and you have stolen my heart. Here is my easy recipe for pumpkin ice cream pie that you will enjoy bite after bite.  So don't wait and try my homemade pumpkin pie ice cream recipe.

How long does Pumpkin Ice Cream Pie last in the freezer?

When you properly store your pumpkin ice cream pie, you will find it will store for up to three months. Just make sure it is in a freezer-friendly container so that it doesn't get freezer burned. Then when you get a craving, remove a slice and enjoy.

Pan of pumpkin ice cream pie with slice missing

Pumpkin cheesecake
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Pumpkin Ice Cream Pie with Graham Cracker Crust

I wanted to use a graham cracker crust for this pie. Now, if you want a traditional crust, just cook the pie crust alone as directed. Then allow it to completely cool before you move on to the next step in the recipe.

It will give you more of a pumpkin pie flavor, but the graham cracker offers a more cheesecake pie texture to the pumpkin filling.

How to substitute a gingersnap crust for a graham cracker crust

All you have to do is take some gingersnap cookies and place them in a food processor and pulse until they form crumbs. Make sure you have 1 ¼ to 1 ½ cups. Then use the sugar and butter just like below to make the crust. It will press into the pan just like the graham crackers.

If you don't have a food processor, take your cookies and place them in a sealable bag. Then use a rolling pin and roll over the cookies and even gently pat on them to break them up.

The gingersnaps will offer incredible flavor to the pie, and give it a more spiced flavor. If you are a fan of gingersnaps I highly recommend trying this recipe!

Looking for even more delicious pumpkin recipes

  • Pumpkin Earthquake Cake | Here is one fantastic cake recipe that gives you a pumpkin cake that uses a boxed cake mix that gets doctored up!
  • Pumpkin White Chocolate Cake Pops | Who doesn't love a cake pop? These are moist, flavorful and a bite-size treat young and old will devour.
  • Mini Maple Pumpkin Pies | This recipe is so easy. Bite-size maple pumpkin pies that are so creamy and delicious. A great dessert to make for the holidays.
  • Double Layer Pumpkin Cheesecake |  A gingersnap crust with a double cheesecake layer. This cheesecake is topped with a whipped cream topping for the ultimate creamy consistency.
  • Pumpkin Bread Pudding | Bread pudding meets pumpkin pie. The bread has soaked up all of the pumpkin pie flavors to make the perfect fall breakfast or dessert.
slice of pumpkin ice cream pie on a glass plate

Pumpkin Ice Cream Pie

Pumpkin Ice Cream Pie is rich, creamy, and a super-easy pumpkin dessert recipe. Pumpkin pie with vanilla ice cream goes perfectly together, so I transformed it into this pumpkin ice cream pie recipe!
5 from 2 votes
Prep Time 15 minutes
Cook Time 0 minutes
Freeze Time 6 hours
Total Time 6 hours 15 minutes
Course Dessert
Cuisine American
Servings 8 servings
Calories 252 kcal




  • ¾ cup vanilla ice cream softened
  • cups pumpkin puree plus ½ cup
  • 1 teaspoon pumpkin pie spice divided
  • 2 teaspoons ground cinnamon divided
  • 7.5 ounce jar marshmallow fluff
  • cups whipped topping



  • In a medium bowl, add in the graham cracker crumbs, sugar, and melted butter. Stir until the crumbs resemble wet sand.
  • Press the crust into a 9-inch pie plate.
  • Place in the freezer for about 10 minutes while making the filling.


  • Add ⅔ cup of pumpkin puree, ice cream, ½ teaspoon of pumpkin pie spice, and 1 teaspoon cinnamon in a stand mixer box or large mixing bowl. Beat on medium until combined.
  • Pour into the crust and place it in the freezer.
  • Using the same bowl, add ½ cup of pumpkin puree, marshmallow fluff, the remaining ½ teaspoon of pumpkin pie spice, and the remaining teaspoon cinnamon. Beat on medium for about a minute, scraping down bowl half way through. It will be runny.
  • Add in whipped topping and beat for about 30 seconds until combined. Cover and set in the fridge for about 20 minute while the first layer of filling firms up.
  • Pour the pumpkin/fluff mixture on top of the ice cream layer and place back in the freezer for at least 6 hours to set.
  • Allow the pie to sit at room temperature for about 15-20 minutes before serving.
  • Optional, add a dollop of whipped topping and a dusting of cinnamon to the top.


To store any leftover pumpkin ice cream pie, place plastic wrap over the pie and store in a freezer bag in the freezer for up to 3 months.


Calories: 252kcalCarbohydrates: 40gProtein: 2gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 24mgSodium: 158mgPotassium: 102mgFiber: 1gSugar: 25gVitamin A: 3455IUVitamin C: 1mgCalcium: 45mgIron: 1mg

(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)

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