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!
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.
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.
Notes
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.