Pumpkin Spice Ice Cream Pie

ByAnna + Liz Published
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Pumpkin Ice Cream Pie is the ultimate taste of fall. It’s a creamy, dreamy blend of real pumpkin, warm autumn spices, and a luscious drizzle of sweet caramel sauce on top. A delicious treat everyone will enjoy!

This frozen treat features smooth, homemade pumpkin ice cream layered over a crisp gingersnap and brown sugar crust, then finished with a drizzle of caramel sauce on top. It’s the perfect mix of cozy and refreshing.

A forkful of pumpkin ice cream pie.

Delicious Pumpkin Ice Cream Pie

Pumpkin spice ice cream pie is a dessert that tastes like a pumpkin pie, only it’s frozen!  A wonderful treat.  It’s the perfect make-ahead and freeze dessert this season.

Everyone enjoys ice cream from time to time.  Don’t you? This delicious ice cream pie makes a wonderful fall treat that will satisfy any craving.

The caramel sauce drizzled on top makes a lovely presentation and freezes well, too…an ideal dessert to serve on Thanksgiving.

Pumpkin Spice Ice Cream Pie served on a cake plate.

How To Make Pumpkin Spice Ice Cream Pie?

For this recipe, there are a few steps to making this ice cream pie. Keep in mind, you will need to plan. It’s not a dessert you can whip up in minutes.

Steps

1.  First, make the Ice Cream: You need to make the ice cream mixture using the ingredients in our recipe card below. The ice cream is made with real pure pumpkin (not the one for pie), or you can use homemade pumpkin puree if you prefer. Either one will work just fine.

2.  Next, chill the Mixture: The ice cream mixture needs to be chilled for a few hours. Then it’s ready to be poured into your ice cream machine.

Helpful Tip! If you can find a tub of pumpkin ice cream in the freezer section at your local supermarket, it would save you some time and one less step.

3.  Make the Crust: Meanwhile, make the gingersnap cookie pie crust in a springform pan, bake it for a few minutes to set, and then set it aside to cool.

4.  Finally, as soon as the ice cream is ready, you can pour it into the pie crust and place it into your freezer. It’s best to freeze the pie before adding the caramel sauce on top.  This will make it easier to drizzle the caramel sauce on top and then freeze again until you are ready to serve. It’s perfect every time!

A fall ice cream pie with a caramel sauce drizzled on top served on a cake plate.

FAQ’s & Recipe Tips…  

  • Can we make a Gluten-Free Pie Crust?  Yes, you can. You can easily find the Gluten-Free Ginger Snap Cookies in place of graham cracker crumbs.
  • What size cake pan for this recipe? This frozen pie was made in a 10-inch springform pan. 
  • Can we make this frozen pumpkin ice cream pie smaller?  Yes, you can. If you make it in a smaller springform pan, the layer of ice cream will certainly be higher, and the pie crust will be thicker.  And that works fine, too!
  • Can we add nuts to the crust?  Yes, add some crushed pecans into the crust mixture before baking and then some pecan halves on top, as additional garnish.
  • May we add some chocolate chips? Toss some dark chocolate chips into the ice cream machine (about 1/4 cup) just before it’s ready.
  • How do we thaw this pumpkin ice cream pie? It’s best to take the pie out and leave it on your counter for at least 10 to 20 minutes.  Then slide a knife around the rim of the pie, open the clip, and transfer it to a serving plate.  Then serve. 

A Delicious Fall Frozen Treat

When it comes to frozen Pumpkin treats, this one tops them all. 

Combining all of our favorite fall flavors into this pumpkin ice cream pie made this dessert even more enjoyable to eat!

Don’t forget to serve each slice with a side of whipped cream.  (It’s the best!) 

Pumpkin Spice Ice Cream Pie is one dessert that will definitely bring smiles to the table.  Try it.

… and ENJOY!!

More Favorite Pumpkin Treats! 

 

Hello friends!  Are you cooking and baking with us?  If you make our pumpkin spice ice cream pie, we’d love to know how it turned out! Please let us know by leaving a review and a star rating below.  Sharing your experience and insights will help all our readers, and it helps us too! Have fun and snap a photo, and hashtag it on Instagram @2sistersrecipes and on Pinterest if you like.  We’d love to see what you cook

A forkful of pumpkin ice cream pie.

Pumpkin Spice Ice Cream Pie

Yield: 8 to 10 servings
Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 25 minutes

Creamy, light, and full-flavored, this Pumpkin Spice Ice Cream Pie combines all of our favorite fall flavors including warm spices, ginger, and sweet caramel sauce to make this a fabulous fall dessert for any celebration! It's the perfect make-ahead and freezes dessert this season!

Ingredients

  • 1 + 1/2 cups heavy cream
  • 1 cup whole milk
  • 1/2 cup sugar
  • 1 tsp. ground cinnamon
  • 2 tsp. ground pumpkin pie spice
  • 1/8 tsp. salt
  • 1/2 tsp. vanilla extract
  • 1 cup Pumpkin Puree (I used Libby's Pure Pumpkin)

For Pie Crust:

  • 1 + 1/2 cups of Ginger Snaps Crumbs (30 ginger snaps cookies)
  • 1 cup graham cracker crumbs,
  • 1/4 cup packed light brown sugar
  • 6 Tbsp. butter - melted
  • cooking spray

Topping:

  • 1/2 cup of caramel sauce (store-bought)

Instructions

  1. In a medium pot, add whipping cream, milk, sugar, spices, and salt.
  2. Heat over medium heat, stirring occasionally until the sugar has dissolved and bubbles form around the edge of the pot.
  3. Remove from heat. Stir in the vanilla and pumpkin puree.
  4. Pour into a bowl and refrigerate until the mixture is cold. About 3 hours or overnight is best.
  5. Pour into an ice cream maker and freeze according to the manufacturer’s instructions.
  6. Meanwhile, make the pie crust.

For Pie Crust:

  1. Preheat the oven to 300 F degrees. Lightly spray cooking spray on an 8 or 9-inch springform pan. Set aside.
  2. Finely crush the cookies or use an electric mini chopper to finely crush them. Transfer to a small mixing bowl. Add the brown sugar and melted butter. Stir to combine. Transfer to a 9-inch or 10-inch springform pie pan. Using the bottom of a measuring cup lightly pat the crumb mixture on the bottom of the pan and slightly up (about 1-inch) on the sides.
  3. Bake in the oven for 8 minutes. Do not overbake pie crust. Remove and set aside to cool.

When Ice Cream is ready:

  1. Spoon pumpkin spice ice cream into the ginger pie crust. Using the back of the spoon, gently smooth the layer of ice cream on the bottom of the crust evenly. Place the pie into the freezer for it to harden for about 20 minutes before topping with caramel sauce.

Caramel Topping:

  1. If the caramel sauce is too soft, refrigerate or even freeze for about 30 minutes to harden. This makes it easier to work with.
  2. When caramel sauce is ready, spoon some into a pastry bag or a Ziploc bag.
  3. If using a Ziploc bag, cut a tiny slit in the corner, add the caramel sauce and gently squeeze the bag to drizzle across the pumpkin ice cream pie. You can get creative here and drizzle any design on top of your preference.
  4. Cover with foil wrap and freeze for at least 2 hours before serving.
  5. When ready to serve, remove the pie from the freezer and open the springform pan and place the ice cream pie onto a serving plate. Allow the pie to defrost on the dessert table for about 15 to 20 minutes before slicing. Slice into serving size and serve with a side of whipped cream.
  6. Yields: 8 to 10 slices

Notes

Make it ahead 1 week and freeze!

Nutrition Information:
Yield: 8 to 10 servings Serving Size: 1 serving
Amount Per Serving: Calories: 264Total Fat: 15.3gCarbohydrates: 31.6gFiber: 1.5gSugar: 13.8gProtein: 2.3g

Did you make this recipe?

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© 2 sisters recipes
Cuisine: American / Category: Desserts

Have a Delicious Day! 🙂

Thanks for stopping by!

 xo Anna and Liz

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5 Comments

  1. Pingback: 22 Must-Try Pumpkin Spice Recipes for Fall - Style Motivation

  3. This sounds so much more refreshing than classic pumpkin pie and would be a welcome change at the end of Thanksgiving dinner! I love the squiggles of caramel!

    Reply

    1. Thanks Sue! This one is a definite WINNER! Don’t laugh but those squiggles of caramel on top is the best I can do.
      Have a great week! 🙂

      Reply