Luscious Pumpkin Ice Cream Pie


Luscious Pumpkin Ice Cream Pie

Creamy, Spiced, and Irresistibly Cool

If you love pumpkin desserts but want something cool and creamy, the Luscious Pumpkin Ice Cream Pie is a showstopper. It combines rich pumpkin flavor, warm autumn spices, and the smooth creaminess of ice cream, all nestled in a buttery crust. Perfect for Thanksgiving, holiday dinners, or any festive gathering.

Why This Pumpkin Ice Cream Pie Works

  • No baking required for the filling

  • Perfect balance of spices and sweetness

  • Velvety ice cream texture with classic pumpkin flavor

  • Customizable crusts: graham cracker, gingersnap, or chocolate

Ingredients

Crust

  • 1½ cups (150 g) graham cracker crumbs (or gingersnap crumbs)

  • 5 tablespoons (70 g) unsalted butter, melted

  • 2 tablespoons sugar

Pumpkin Ice Cream Filling

  • 2 cups pumpkin ice cream (store-bought or homemade)

  • 1 cup canned pumpkin puree (unsweetened)

  • ½ cup sugar (or sugar substitute for lower sugar)

  • 1 teaspoon pumpkin pie spice (or ½ tsp cinnamon + ¼ tsp nutmeg + pinch cloves + pinch ginger)

  • ½ teaspoon vanilla extract

  • 1 cup whipped topping or whipped cream

Optional Topping

  • Whipped cream

  • Cinnamon or nutmeg sprinkle

  • Crushed toasted pecans or gingersnaps

Step-by-Step Instructions

1. Prepare the Crust

  1. In a medium bowl, combine graham cracker crumbs, sugar, and melted butter.

  2. Press firmly into a 9-inch pie pan.

  3. Freeze for 10–15 minutes to set.

2. Make the Pumpkin Ice Cream Filling

  1. In a large bowl, soften pumpkin ice cream slightly by letting it sit at room temperature for 5–10 minutes.

  2. Stir in pumpkin puree, sugar, pumpkin pie spice, and vanilla until smooth.

  3. Fold in whipped topping for extra creaminess.

3. Assemble the Pie

  1. Pour the filling into the prepared crust.

  2. Smooth the top with a spatula.

  3. Cover with plastic wrap and freeze for at least 4–6 hours (overnight is best).

4. Serve

  1. Remove from the freezer 10–15 minutes before serving for easier slicing.

  2. Top with whipped cream, a sprinkle of cinnamon or nutmeg, and optional toasted pecans.

Tips for Perfect Pumpkin Ice Cream Pie

  • Use softened ice cream, not melted, for smooth mixing

  • Freeze thoroughly before slicing to maintain shape

  • Customize the crust: chocolate cookie crust works beautifully for extra indulgence

  • For extra flavor, swirl in caramel sauce or maple syrup before freezing

Variations

  • Maple Pecan Pumpkin Ice Cream Pie: Fold in ½ cup toasted pecans and 2 tablespoons maple syrup

  • Chocolate Chip Pumpkin Pie: Fold in ½ cup mini chocolate chips

  • Vegan/Dairy-Free Version: Use coconut milk-based ice cream and dairy-free whipped topping

  • Mini Ice Cream Pies: Use muffin tins for single-serving treats

Storage & Shelf Life

  • Keep frozen in an airtight container for up to 1 month

  • Thaw 10–15 minutes before serving for perfect slices

  • Avoid refreezing after thawing

Frequently Asked Questions

Can I make this ahead of time?
Yes—make it 1–2 days in advance and keep frozen until ready to serve.

Can I use pumpkin pie filling instead of puree?
No—the pumpkin pie filling already contains sugar and spices, which can make the pie too sweet. Use pure pumpkin puree for best results.

What crusts work best?
Graham cracker, gingersnap, chocolate cookie, or shortbread all work well.

Final Thoughts

The Luscious Pumpkin Ice Cream Pie is a creamy, festive, and irresistible dessert that combines all the best flavors of pumpkin pie in a chilled, airy format. It’s perfect for holiday gatherings or anytime you want a cool, spiced pumpkin treat.

OTHER RECIPES



Ingredients
* 50 vanilla wafer cookies
* 1/2 cup walnuts
* 1/4 cup butter, melted
* 2 tablespoons maple syrup
* 1 quart vanilla ice cream, softened
* 1 cup canned pumpkin puree
* 2 teaspoons pumpkin pie spice
* 3/4 cup heavy cream
* 2 tablespoons granulated sugar
* 4 tablespoons shortening
* 2/3 cup semisweet chocolate chips

Pumpkin Pie Instructions
1. In a blender or food processor, blend the vanilla wafer cookies and walnuts into fine crumbs. Transfer to a 9 inch pie pan. Mix in the butter and maple syrup. Using a fork, press firmly and evenly onto the bottom and sides of the pie pan to create a crust. Chill 10 minutes in the freezer.
2. In a large bowl, blend the vanilla ice cream, pumpkin and pumpkin pie spice. Spoon into the pie crust. Smooth top with a spatula. Chill 1 hour in the freezer, or until firm.
3. Before serving pie, place the heavy cream and granulated sugar in a small bowl. Mix with an electric mixer on high speed until peaks form. Spoon into a pastry bag with a star tip and pipe around the edge of the pie.
4. In a small saucepan over low heat, melt shortening and chocolate chips, stirring occasionally, until smooth. Transfer to a small plastic container and chill in the freezer 30 minutes, or until firm.
5. Remove chocolate from container. Using a vegetable peeler or cheese slicer, scrape the chocolate to form small curls. Use the curls to decorate the pie. Cool. Enjoy the Luscious Pumpkin Ice Cream Pie recipes !!!

Luscious Pumpkin Ice Cream Pie Video :






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