Pumpkin Ice Cream Pie

Super easy dessert to throw together:  Pumpkin Ice Cream Pie

Pumpkin Ice Cream Pie Recipe

This easy ice cream pie recipe has a gingersnap crust and a spiced pumpkin ice cream filling.  It’s a good way to eat pumpkin in the summer!  And it’s perfectly okay to make this as a fall dessert too.

Pumpkin Ice Cream Pie Recipe - from RecipeGirl.com

It’s ice cream- themed pumpkin pie!  You’ll love this delicious dessert, and it’s super quick to make.

Pumpkin Ice Cream Pie

Yield: 8 servings

Prep Time: 20 minutes

Cook Time: 5 minutes



  • 1 cup ground pecans
  • 1/2 cup ground gingersnaps (about 10 gingersnaps)
  • 1/4 cup granulated white sugar
  • 4 tablespoons (1/2 stick) salted butter, softened


  • 1 cup canned unsweetened pumpkin puree
  • 1/2 cup packed brown sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 quart French Vanilla ice cream


  • whipped cream (optional)


  1. Preheat the oven to 450 degrees F.
  2. To prepare the crust: Combine the pecans, crumbs, sugar and butter. Press into the bottom of a 9-inch pie pan. Bake 5 to 7 minutes. Let cool.
  3. In a large bowl, beat the pumpkin, brown sugar, salt and spices with electric mixer for several minutes. Stir in the softened ice cream. Pour into the crust- even out the top; freeze overnight.
  4. Remove the pie from the freezer about 15 minutes before serving. Top with whipped cream, if desired.


  • If you are preparing this recipe as gluten-free, just be sure to use GF Gingersnaps, and use a brand of vanilla ice cream that is known to be GF
  • To get finely ground crust ingredients, a food processor works best.
SOURCE: RecipeGirl.com