Pumpkin Spice Ice Cream Pie. Easy and delicious, this Pumpkin Spice Ice Cream Pie combines pumpkin flavor with warm spices, ginger and sweet caramel sauce to make the perfect fall dessert! Pumpkin Spice Ice Cream Pie is a frozen ice cream pie made with homemade pumpkin spice ice cream topped with a drizzle of caramel sauce and served over a ginger snap, brown sugar pie crust. YUM!
It’s creamy, flavorful and tastes like a pumpkin pie, only it’s frozen! And, it’s just in time for any fall celebration! Pumpkin Spice Ice Cream Pie is the perfect make-ahead and freeze dessert this season.
Everyone enjoys an ice cream treat now and then. Usually in my family, everyone craves for something sweet after dinner and this ice cream pie definitely soothed that craving.
To make this Pumpkin Spice Ice Cream Pie as an easy weekend dessert, you’ll need to make the ice cream first and have a can of pure pumpkin lying around. Or you can make your own pumpkin puree easily, click here for recipe.
Start with making the pumpkin spice ice cream. You will need a few hours to chill the mixture before pouring it into your ice cream machine, so plan ahead. Then make the gingersnap cookie pie crust in a spring form pan and set it aside.
Once that is ready, add the ice cream and freeze for a while before adding the caramel sauce on top. Then drizzle the caramel sauce on top and freeze again until you are ready to serve.
Here’s a tip: If you looking to make a Gluten-Free pie crust, use Gluten Free Ginger Snap Cookies instead and omit the graham cracker crumbs.
This ice cream pie was done in a 10-inch spring form pan and works well to feeding a crowd. If you choose to make it in a smaller size spring form pan, the layer of ice cream will certainly be higher and the pie crust will be thicker. And that work’s fine too!
Combining all of our favorite fall flavors of ginger, cinnamon and pumpkin in to a cold treat, made this Pumpkin Spice Ice Cream Pie even more enjoyable to eat! Don’t forget to serve each slice with a side of whipped cream. Yum!
Frozen, light and creamy, Pumpkin Spice Ice Cream Pie is one dessert that will definitely bring smiles to the table.
More Pie Twists: Add some crushed pecans into the crust mixture before baking and add some pecan halves on top, as additional garnish. Or toss some dark chocolate chips into the ice cream machine (about 1/4 cup) just before its completed to add some chocolate in there.
Don’t forget to PIN this one to your Dessert Board!
Do you love Pumpkin treats and recipes?
Try some of these:
Pumpkin Cranberry Nut Cookies and our favorite breakfast Pumpkin Waffles!
Pumpkin Spice Ice Cream Pie
Author: 2 sisters recipes
Recipe type: Dessert
Serves: 8 to 10
Easy and delicious, this Pumpkin Spice Ice Cream Pie combines pumpkin flavors with warm spices, ginger and sweet caramel sauce to make a fabulous fall dessert for any celebration! It's the perfect make-ahead and freeze dessert this season!
- 1 + ½ cups heavy cream
- 1 cup whole milk
- ½ cup sugar
- 1 tsp. ground cinnamon
- 2 tsp. ground pumpkin pie spice
- ⅛ tsp. salt
- ½ tsp. vanilla extract
- 1 cup Pumpkin Puree (I used Libby's Pure Pumpkin)
For Pie Crust:
- 1 + ½ cups of Ginger Snaps Crumbs (30 ginger snaps cookies)
- 1 cup graham cracker crumbs,
- ¼ cup packed light brown sugar
- 6 Tbsp. butter - melted
- cooking spray
- ½ 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 sugar has dissolved and bubbles form around the edge of 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 8 or 9-inch spring form 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 spring form 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 over bake 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 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 is make 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 to your preference.
- Cover with foil wrap and freeze for at least 2 hours before serving.
- When ready to serve, remove pie from freezer and open the spring form pan and place the ice cream pie onto a serving plate. Allow the pie to defrost on 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!