Pumpkin Spice Ice Cream Pie is a delicious blend of all the fall flavors including pumpkin, warm spices, ginger and sweet caramel sauce to make it a delightful fall dessert! Pumpkin Spice Ice Cream Pie is a frozen pie made with homemade pumpkin ice cream topped with a drizzle of caramel sauce and served over a ginger snap, brown sugar pie crust. YUM!
It tastes like a pumpkin pie, only it’s frozen! And, it’s just in time for any fall celebration! This could be the perfect make-ahead and freeze dessert this season.
Everyone enjoys an ice cream treat now and then. This pumpkin spice ice cream pie makes a wonderful treat that will satisfies any craving.
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 spring form pan, bake it for a few minutes to set and then set it aside to cool.
4. 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’s a tip: If you looking to make a Gluten-Free pie crust, simple! Use Gluten Free Ginger Snap Cookies in place of graham cracker crumbs.
This frozen pie was made in a 10-inch spring form pan. 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!
A Few Pie Twists and Tips:
Add some crushed pecans into the crust mixture before baking and then some pecan halves on top, as additional garnish.
Toss some dark chocolate chips into the ice cream machine (about 1/4 cup) just before its completed to add some chocolate in there.
Combining all of our favorite fall flavors of ginger, cinnamon and pumpkin into 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!
Pumpkin Spice Ice Cream Pie is one dessert that will definitely bring smiles to the table.
Don’t forget to PIN this one to your Dessert Board!
For more tasty pumpkin treats, try 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
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 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!
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Happy Cooking! 🙂
xo Anna and Liz