Pumpkin Ice Cream Pie

Pumpkin Ice Cream Pie — The easiest pumpkin pie you’ll ever make! Put it on your Thanksgiving menu and save yourself pie-making stress!!

Creamy Pumpkin Ice Cream Pie Recipe

When I was writing Cooking With Pumpkin, the recipe that stressed me out the most was pumpkin pie. From making the crust to creating the perfect filling, I was obsessed with making the perfect pumpkin pie.

After all, a pumpkin cookbook needs to nail the pumpkin pie. Thankfully this pie is stress-free.

It has a buttery, graham cracker crust that’s fast, easy, and the crunchy crumbs are the perfect contrast to the creamy filling. Best of all, no traditional pie crust to make, roll out, or fuss with.

Normally I’m not much of a crust person, but when it’s a graham cracker crust, look out. I loved this crust so much that I was asking my family if they were going to eat their crust because I wanted it.

The filling is made with Breyers Gluten-Free Extra Creamy Vanilla, pumpkin puree, and it’s nicely flavored with cinnamon and pumpkin pie spice. The pumpkin flavor really shines through.

It’s like eating a giant Pac-Man a piece of frozen ice cream birthday cake but instead of cake, it’s pumpkin pie. A new one for me, but so good. And so easy.

Pumpkin Ice Cream Pie Ingredients 

I made the filling with one of Breyers new 36 Gluten Free Varieties. They have four versions of vanilla — Natural, French, Extra Creamy, and Homemade. The Extra Creamy sounded good to me and it delivered. It’s definitely very creamy, smooth, and helped create a perfectly creamy pie filling.

Please note that the pie isn’t gluten-free unless you use certified gluten-free ingredients. Always read labels to make sure everything works for your dietary needs.

However, feel free to use any of Breyers’ vanilla ice cream varieties in this recipe! 

Here’s what you’ll need to make the easy pumpkin ice cream pie: 

• Unsalted butter
• Graham crackers (use GF, if desired) 
• Granulated sugar
• Breyers vanilla ice cream
• Pumpkin puree
• Light brown sugar
• Vanilla extract
• Ground cinnamon and pumpkin pie spice
• Whipped cream, for topping

How to Make Pumpkin Ice Cream Pie

This pumpkin ice cream pie recipe is nearly no-bake and requires just 15 minutes of hands on prep work. Here’s how the pie is made: 

1. Make the crust: In a large microwave-safe bowl, melt the butter.
2. Add the graham cracker crumbs, granulated sugar, and stir to combine.
3. Turn mixture out into prepared pie dish, hard packing it with a spatula or your fingers.
4. Bake for 10 minutes, then set aside to cool. 
5. Make the filling: To a large mixing bowl, add the ice cream, pumpkin, brown sugar, vanilla, cinnamon, pumpkin pie spice, and beat with an electric mixer until smooth and combined.
6. Pour the filling into the crust and place in the freezer to chill for at least 4+ hours or until set.

Can the Recipe Be Made in Advance? 

Absolutely! You can make it weeks in advance and keep it in the freezer since it’s ice cream after all. It’s a nice recipe to remember for Thanksgiving pumpkin pie-making because you can do it far in advance. The best kind of pie.

Can I Use Another Flavor of Ice Cream? 

Yes! I’ve only tested this recipe with vanilla ice cream, but I imagine butter pecan or a similar flavor would work. 

You may also use regular ice cream or dairy-free; use whatever kind of ice cream best suits your dietary needs. 

Tips for Making a Pumpkin Ice Cream Pie

Pumpkin: You need to use pure pumpkin puree for this recipe, NOT pumpkin pie filling. You can likely use homemade pumpkin puree as well. 

Ice cream: Pop the ice cream on your counter 20ish minutes before making the filling. The ice cream needs to be well softened or else it won’t blend well with the pumpkin and spices. 

Serving: Prior to slicing, you may wish to place pie on the counter for about 15 minutes so it’s not as firm. 

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4.37 from 46 votes

Pumpkin Ice Cream Pie

By Averie Sunshine

The easiest pumpkin pie you'll ever make! Put it on your Thanksgiving menu and save yourself pie-making stress!!

Prep Time: 10 minutes minutes

Cook Time: 10 minutes minutes

Freezing Time: 4 hours hours

Total Time: 4 hours hours 20 minutes minutes

Servings: 10

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Ingredients  

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Crust

• ▢ ⅓ cup unsalted butter, melted (about 5 1/2 tablespoons)
• ▢ 1 ⅓ cups graham cracker crumbs
• ▢ ¼ cup granulated sugar

Filling

• ▢ 3 cups Breyers Vanilla Ice Cream, they have a few varieties, including GF
• ▢ 1 cup pumpkin puree
• ▢ ⅓ cup light brown sugar, packed
• ▢ 1 teaspoon vanilla extract
• ▢ 1 teaspoon cinnamon
• ▢ 1 teaspoon pumpkin pie spice
• ▢ whipped cream or whipped topping for serving, optional

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Instructions 

Make the crust:

• Preheat oven to 350F and spray a 9-inch pie dish with cooking spray; set aside.
• In a large microwave-safe bowl, melt the butter, about 1 minute on high power.
• Add the graham cracker crumbs, granulated sugar, and stir to combine.
• Turn mixture out into prepared pie dish, hard packing it with a spatula or your fingers, making sure to extend the mixture up around the sides.
• Bake for 10 minutes; set aside to cool. While pie cools, make the filling.

Make the filling:

• To a large mixing bowl (same one used for the crust is okay, wipe it down with a paper towel) add the ice cream, pumpkin, brown sugar, vanilla, cinnamon, pumpkin pie spice, and beat with an electric mixer until smooth and combined.
• Pour filling into crust and place in the freezer to chill for at least 4+ hours (overnight is fine) or until set.
• Prior to slicing, you may wish to place pie on counter for about 15 minutes so it’s not as firm. Optionally, top with whipped cream before serving.

Notes

Storage: Pie will keep covered in the freezer for at least one month.

Nutrition

Serving: 1, Calories: 159kcal, Carbohydrates: 22g, Protein: 1g, Fat: 8g, Saturated Fat: 4g, Polyunsaturated Fat: 3g, Cholesterol: 17mg, Sodium: 55mg, Fiber: 1g, Sugar: 15g

Nutrition information is automatically calculated, so should only be used as an approximation.

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Post is brought to you by Breyers. Recipe, text, images, and opinions are my own.