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.
I made this for a Thanksgiving dinner party and it was a favorite with everyone. It was very easy to throw together and convenient to keep in the freezer.
Glad to hear this was a favorite with everyone!
I made this for a Thanksgiving dinner party and it was a favorite with everyone. It was very easy to throw together and convenient to keep in the freezer.
Hi Averie,
I made this pie over Thanksgiving and it was a huge hit! I plan on making it for Christmas as well. Thanks so much for sharing this wonderful recipe. It’s a great spin on a classic pie and it incorporates something most people love: ice cream!
I shared this with my readers and hopefully they’ll love it as much as I did.
Cheers,
Alexis
Thanks for trying the recipe and I’m glad it came out great for you!
Could you use lactose free ice cream as well. My daughter is lactose intolerant but she loves anything pumpkin. Looks great and I can’t wait to try it.
I’m sure that would be fine although I haven’t played around with it personally.
This is probably a silly question but… could this be made with regular (not gluten free) ice cream? Thanks– looks wonderful.
Yes absolutely you can make it with regular ice cream. Enjoy!
On one of the first Thanksgivings that I took over cooking some of the components, pumpkin pie scared me the most, too. So I opted with an easier version: pumpkin pudding pie, which tasted AMAZING, was no-bake, and was so easy. This reminds me fondly of that pie, except with ice cream which exponentially makes it cooler, figuratively and literally!
pumpkin pudding pie, which tasted AMAZING, was no-bake, and was so easy = POST THAT this year! That’ll be a hit! It sounds amazing!!! I want some!
I am on such a pumpkin kick and the best part is my boyfriend hates pumpkin… more for me! Can’t wait to try this recipe. Thanks!
I love hearing all of these stories about when you were working on your pumpkin cookbook. It’s so fun to hear about life behind the scenes, especially when juggling both a blog and cookbook. I’m so impressed that you did it twice in a row — it’s hard enough just pumping (umm I actually typed “pumpkin” first… can you tell what’s on my mind?) out enough quality content for a blog! Love the simplicity of the ice cream pie filling, and ohmygosh don’t even get me started on graham cracker crusts… I’d gladly take those over regular ones any day! Pinned!
Thanks for pinning and looking back on the blog/book, twice. In 24 months. Yeah, it was an insanely hellish pace, never to be repeated. Right now, I couldn’t even imagine another book :) I have trouble just finding time to respond to my comments!
You do such an awesome job responding to all of the comments Averie! It really shows how much you care about your readers and community. You’re the best!
Amazing recipe. Made this Thurs night and it was divine. Thank you as always!!!!!! I added cinnamon to the crust because it’s my crack and also used a few oreo crumbs since I ran out of graham crumbs. It turned out amazing. I also made a caramel maple cinnamon glaze to drizzle on top. I can see why you go crazy over the crust.. I think it’s the best part!! mmmmm. Lovin all your pumpkin recipes!
I seriously thought the crust was the best part too! I am so glad you can appreciate it and your crust with some oreos and cinnamon sounds great! (my crack too!) I add it to everything, in massive quantity :)
a caramel maple cinnamon glaze = heavenly sounding! Ok baeed on that, you HAVE TO make this glaze. Perhaps the best glaze ever… https://www.averiecooks.com/spiced-apple-and-banana-bundt-cake-with-vanilla-caramel-glaze/
HAHA there’s no other way to be!!! :D MMMMMMM..ok deal..will try the glaze. It looks pretty damn heavenly.
Really stunning Averie— love that color!
Pretty sure I’ll be bright orange by the time I cook everything I want to from your blog-and that is okay;)
You know the absolute fastest way to a girl’s heart is ice cream, don’t you? I melted when I saw this post come up in my feed. Absolutely stunning–a great power combo, girl!
I always eat my pumpkin pie w/ ice cream instead of whipped cream and now it’s the best of both worlds!!!!!!!
This pumpkin pie looks delicious and sounds simple to make! I think I will try it this weekend!
I was not a huge fan of pumpkin, until I discovered your blog! I’m planning to try this one, since this pumpkin ice cream seems too easy to make! Pictures are beautiful as usual :)
Glad I could turn you around about pumpkin! I guess after writing my pumpkin cookbook, I just assume everyone loves it, automatically :)
Averie, you are a genius! love this pumpkin ice cream pie!! can’t wait to get your new book!
Thank you, Alice!