Pumpkin Ice Cream Pie (Recipe)


Just when you thought pumpkin pie couldn’t get any better, along comes this recipe. The original recipe calls for toffee sauce and chocolate-almond bark, but, looking to make things simple, I left it as is. Click on the link on the bottom to find the instructions for those toppings.

Pumpkin Ice Cream Pie



  • 12 Whole graham crackers
  • 1/4 Cup sugar
  • 7 Tablespoons unsalted butter, melted


  • 1 Cup pumpkin puree
  • 3/4 Cup packed golden brown sugar
  • 1/4 Cup heavy cream
  • 1 Teaspoon vanilla extract
  • 3/4 Teaspoon ground ginger
  • 3/4 Teaspoon ground cinnamon
  • 3/4 Teaspoon freshly grated nutmeg
  • 3/4 Teaspoon ground allspice
  • 1/4 Teaspoon salt
  • 2 Quarts vanilla ice cream

1. Make crust. Preheat oven to 350 degrees F. In a food processor, grind graham crackers well. Add sugar and continue processing. Add melted butter and process again. Press crust, evenly distributing, into a 10-inch glass pie dish. Bake for about 12 minutes, until the crust is light brown around the edges. Cool fully.
2. Make filling. In a medium bowl, add pumpkin, brown sugar, heavy cream, vanilla, ginger, cinnamon, nutmeg, allspice and salt. Whisk well. Microwave ice cream in 10 second intervals, until slightly softened. Measure out 1 cup of ice cream, cover, and freeze; use it for another use. Transfer remaining ice cream to a large bowl. Add pumpkin mixture to ice cream, quickly fold it in until evenly distributed; if the ice cream starts to melt, freeze for a few minutes, or until nearly firm. Cover the pie with plastic and freeze for at least 6 hours, or until the pie is firm.

Recipe Adapted From: Epicurious.

More Recipes:
Pumpkin Mulled Wine
Pumpkin Salted Caramels
Fall Veggie Pot Pie with Rosemary Biscuit Crust


Mike T.
Mike T.3 years ago

This info you provided in the blog that was really unique I love it!!! shave ice flower cups

donald Baumgartner

LOVE ice cream!!!!

Edgar Zuim
Edgar Zuim4 years ago


Nimue P.

Interesting, but I'll stick to my roast or mashed pumpkin. Thanks.

Russie C.
Russie C4 years ago

Sounds so yummy, thanks.

Lynn C.
Lynn C4 years ago


Mary L.
Mary L4 years ago

I've made a similar recipe before and oh my it is scrumptious.

Azaima A.
Azaima A4 years ago

would be nice to have pumpkins available year round

Karen Gee4 years ago

Thanks for sharing

Fred Hoekstra
Fred Hoekstra4 years ago

Thank you Katie, for Sharing this!