Pumpkin Spice Ice Cream Pie is a delicious blend of all the fall flavors including real pumpkin, warm spices, ginger, and sweet caramel sauce to make it a delightful fall dessert!
This frozen pie is made with homemade pumpkin ice cream topped with a drizzle of caramel sauce and served over a ginger snap, brown sugar pie crust. YUM!
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 freezes dessert this season.
Everyone enjoys ice cream now and then. This pumpkin spice ice cream pie makes a delicious treat that will satisfy any craving.
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 ahead. It’s not a dessert you can whip up in minutes.
1. First, you need to make the ice cream mixture using the ingredients in our recipe card along with either a can of pure pumpkin or homemade pumpkin puree. Either one will work, click here for the homemade puree recipe.
2. Second, once the mixture has been chilled for a few hours, then it’s ready to be poured into your ice cream machine.
3. 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 to set before adding the caramel sauce on top. Once the pie is frozen, it makes it easier to drizzle the caramel sauce on top and then freeze again until you are ready to serve.
Here are a Few Notes and Tips!
Need to make a Gluten-Free Pie Crust? …it’s simple! Use Gluten Free Ginger Snap Cookies in place of graham cracker crumbs.
This frozen pie was made in a 10-inch springform pan.
Can We Make It Smaller? If you choose to make it in a smaller size springform pan, the layer of ice cream will certainly be higher and the pie crust will be thicker. And that work’s fine too!
Any Nuts? Add some crushed pecans into the crust mixture before baking and then some pecan halves on top, as additional garnish.
Maybe Chocolate? Toss some dark chocolate chips into the ice cream machine (about 1/4 cup) just before it’s completed to add some chocolate in there.
How to Thaw? It’s best to take the pie out and leave it on your counter for at least 20 minutes. Next, slide a knife around the edge of the pie, then open the clip and transfer to a serving plate. Then slice.
When it comes to a frozen treat, this one tops them all.
Combining all of our favorite flavors like ginger, cinnamon, and pumpkin into a 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!!
Don’t forget to PIN this one on your Dessert board!
More Tasty Pumpkin Treats!
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
- 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
- 1/2 cup of caramel sauce (store-bought)
- In a medium pot, add whipping cream, milk, sugar, spices, and salt.
- Heat over medium heat, stirring occasionally until the sugar has dissolved and bubbles form around the edge of the pot.
- Remove from heat. Stir in the vanilla and pumpkin puree.
- Pour into a bowl and refrigerate until the mixture is cold. About 3 hours or overnight is best.
- Pour into an ice cream maker and freeze according to the manufacturer’s instructions.
- Meanwhile, make the pie crust.
For Pie Crust:
- Preheat oven to 300 F degrees. Lightly spray cooking spray on an 8 or 9-inch springform pan. Set aside.
- 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 to lightly pat the crumb mixture on the bottom of the pan and slightly up (about 1-inch) the sides.
- Bake in the oven for 8 minutes. Do not overbake pie crust. Remove and set aside to cool.
When Ice Cream is ready:
- 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.
- If the caramel sauce is too soft, refrigerate or even freeze for about 30 minutes to harden. This makes it easier to work with.
- When caramel sauce is ready, spoon some into a pastry bag or into a Ziploc bag.
- 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.
- Cover with foil wrap and freeze for at least 2 hours before serving.
- 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.
- Yields: 8 to 10 slices
Make it ahead 1 week and freeze!
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