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:
- Make the crust: In a large microwave-safe bowl, melt the butter.
- 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.
- Bake for 10 minutes, then set aside to cool.
- 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.
- 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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Pumpkin Ice Cream Pie
Ingredients
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
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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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More Fall Pie Recipes:
Pumpkin Pecan Pie – Merging two favorite pies in one so that the whole family can agree on a holiday dessert!
Crustless Pumpkin Pie — The EASIEST pumpkin pie you’ll ever make because there’s no crust!! One bowl, no mixer, and the pie is PERFECTLY flavored with plenty of pumpkin spice and everything nice!
Cream Cheese Pumpkin Pie — Cream cheese is in the filling AND swirled on top!! A huge step up from regular pumpkin pie!! Easy, so good, and a big hit with everyone!!
Caramel Apple Crumble Pie — Apple Pie meets Apple Crumble meets plenty of gooey caramel. Easy, fast, 5-minutes to assemble. Goofproof recipe for those of us who aren’t pie-makers!
Best Homemade Apple Pie (From Scratch!) — This fabulous apple pie is a specialty of my grandma’s!
Crustless Cranberry Pie —A FAST, super EASY, no-mixer dessert that’s perfect for holiday entertaining!! Somewhere in between pie, cake, and blondies is what you get with this FESTIVE recipe!
The Best French Silk Pie — Homemade French Silk is the most amazing thing ever! You HAVE to make this! Beyond words how crazy good it is!!
Post is brought to you by Breyers. Recipe, text, images, and opinions are my own.
Genius!! Never thought you can make pumpkin ice cream pie!! I am looking forward to making it!
I thought I’d seen everything pumpkin-y but I was wrong – this is genius!
That color is gorgeous, Averie!!! Just love this, never thought of pumpkin ICE CREAM pie! No clue why! I made a pumpkin pie milkshake with leftover pie and ice cream last year, and it was amazing, so that is probably exactly what this tastes like!
Love it!
It’s so much like that, yes! (Ive made those too) But with the crust, even more buttery and better :)
(and I just realized we were commenting on each other’s blogs at the exact same time! I left your site and had a comment come in from you!)
I could see how it would be so easy to become totally fixated on making a perfect pumpkin pie if you’re writing a book about pumpkin!! It’s the quintessential pumpkin dessert so you feel like you have to blow people away w/ whatever you present! That would be so hard! All your desserts are incredible though. Including this… it looks so creamy and wonderful. Thanks for sharing!
! It’s the quintessential pumpkin dessert so you feel like you have to blow people away w/ whatever you present! = YES!! It was so much pressure! Like if you screw up the pumpkin pie in a pumpkin book, what good is it! Thanks for the compliments :)
I seriously just made a pumpkin ice cream pie. They are sooo delish! This is perfection.
Great minds, I tell you :)
Normal pumpkin pie isn’t really my thing. In fact, I usually go for all the other desserts at Thanksgiving and pass it over. However, I’d definitely go for an ice cream version! Looks fantastic :D Pinned!
Thanks for pinning and glad you wouldn’t pass this one over :)
I’d choose ice cream pie over normal pumpkin pie any day. I can’t wait t try this recipe!
LMK if you do!
This is a pumpkin pie I would LOVE! Pumpkin pie stresses me out too, my mom has a recipe but I’m not in love with it. So I’ve never posted one!
Every time I gripe about making crust, I think of you, and wish you could just make all my crusts. Girl the pumpkin pie recipe in my book, I feel it’s the best I’ve tried AND the easiest. When I really started researching pumpkin pies, the sheer WORK that some people do to them, it’s like they TRY to make it as hard, with as many dishes, as possible. You know me, NOT my style. And there’s a shot of bourbon in my filling too :)
Pumpkin ice cream pie?! Sign me up! This sounds delicious and so refreshing! Wish I had this for breakfast! :)
You just brought back memories of when my daughter was little. We used to eat pumpkin ice cream once a year at Pumpkin Fest. It’s been too long since the last time! Loving how you put the pie in a graham crust, rather than the traditional one. Better flavor, in my opinion and doesn’t get soggy. Thanks for the recipe, Averie!
Better flavor, in my opinion and doesn’t get soggy. <--- and most of all, way easier :) But seriously, it does taste WAY better and the texture, loved loved it.
Looks absolutely amazing Averie! Wish i could indulgence in a slice or two :) YUM YUM!
You nailed it! This pie is perfect! Now, if only I could grab a slice! :) Pinned!
Let’s trade…I want your cookies today :)
I had pumpkin ice cream last night it’s one of my favorite parts of fall and I wait for the local ice cream shop to make it and run there as soon as they put the sign up that it’s in. This pie is perfect. I almost think you could do a second volume of your pumpkin cookbook….
I almost think you could do a second volume of your pumpkin cookbook…. <--- I.would.die.OMG. But seriously, b/c I missed the printing deadline by mere weeks in spring 2013 so that it would be in stores fall 2013, literally some of those recipes I wrote 2 yrs ago and have had TWO YEARS to think of more stuff. This should have been in there, for sure!
I love pumpkin ice cream ( with a drizzle of maple syrup) but I’ve never put it in a crust. Graham crackers are so perfect…. I’d be tempted to make it extra thick. Great idea for an easy pie! We are still having great “ice cream weather” here, though I can eat it in the dead of winter ( sitting in front of the fireplace).
You could seriously double, or at least 1.5x the crust portion. Normally I am not into crust at all but this crust, so buttery, the perfect texture, you could even crumble some on top. I would have done that except it wouldn’t have been as pretty for the pictures but yeah, I woulda shoulda :)
I love that we both posted pies – I think a trade is in order :)
Great minds, great minds :)
I find making a pumpkin pie filling to be really personal. The amount of spice in the filling, and the spices used, is definitely a matter of taste! Luckily, I’m pretty good with any pumpkin pie, but I can see why you were stressed about making the perfect recipe. Pumpkin and ice cream sound lovely together, girl! Definitely need to try this.
It is definitely so personal, you are so right about that, which is why it was EXTRA daunting and nerve-racking with my book to make ‘the perfect’ pie. Because everyone’s ideas vary, widely!