Pumpkin Ice Cream Pie with Ginger Snap Crust

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Pumpkin Ice Cream Pie with Ginger Snap Crust

Pumpkin Ice Cream Pie with Ginger Snap Crust is one of our favorite new pumpkin desserts. Homemade pumpkin ice cream is everything this year!

 

A piece of pumpkin ice cream pie on a white dessert plate. The pie has a dollop of whipped cream sprinkled with cinnamon on top. There are two forks beside the plate, and the rest of the pumpkin ice cream pie in a pie dish is in the background.

Pumpkin Pie

You cannot have fall without an awesome pumpkin pie recipe. Here’s the thing, over the years I’ve noticed I drool over pumpkin pie and my kids would drool over the random ice cream someone had brought. After awhile I decided to blend the two worlds with pumpkin ice cream into a pumpkin ice cream pie recipe!

It was good. When is pumpkin ice cream pie not good?

But it wasn’t awesome. 

I kind of ditched it for awhile until I remembered our No Bake Pumpkin Pie. It’s delicious and I believe it’s the ginger snap cookies that really makes it wonderful.

 

A pumpkin ice cream pie in a white pie dish with a slice removed. The pie has dollops of whipped cream sprinkled with cinnamon on top.

Pumpkin Ice Cream Pie with Ginger Snap Crust

Years later and we are not only making our own pumpkin ice cream but we’ve turned it into a pie!!! 

I mean, are you surprised? Pie is my love language. 

It’s not really a crazy recipe, it’s more like an idea as it’s ice cream in a pie crust, haha, but I still had to share it!

A white pie dish with part of a pumpkin ice cream pie that is topped with dollops of whipped cream sprinkled with cinnamon. There Is A white mug with a drink topped with whipped cream, a small dish with a wooden spoon filled with cinnamon, two tiny white pumpkins and a dessert plate with a slice of pie in the background.

I may never make another pumpkin pie again. A chewy spiced crust, creamy pumpkin ice cream and a gingersnap crust! Now that’s an ice cream pie.

 

A white pie dish with a pumpkin pie ice cream pie in it. A slice has been removed from the pie and the remainder of the pie is topped with dollops of whipped cream sprinkled with cinnamon. A mug of hot cocoa topped with whipping cream is in the background.

I had my very first pumpkin ice cream when I was an adult. I can’t even remember where it was, but it was a pumpkin pie shake and it was the creamiest thing ever! Even Cade, a die-hard for (and you might cringe at this, I totally do) chocolate marshmallow shakes, loved it! 

I remember that he kept snagging bites and the more he ate the more perturbed I was getting. 

GET YOUR OWN, BUDDY! 

 

A whole pumpkin ice cream pie in a white pie dish. The pie has dollops of whipped cream sprinkled with cinnamon on top. There is a stack of white dessert plates with three forks on them, two tiny white pumpkins, and fall colored leaves behind the pie.

 

 

 

Small containers of ingredients for pumpkin ice cream pie. There are containers of pumpkin, gingersnap crumbs, butter, spices, sugar, brown sugar, and vanilla ice cream.

Ice Cream Pie Ingredients

  • Gingersnap Cookies
  • Sugar
  • Butter
  • Ice Cream
  • Spices
  • Pumpkin
  • Brown Sugar
  • Heavy Cream
  • Powdered Sugar

A white pie dish with a gingersnap crust in it.

How to Make Gingersnap Pie Crust

I stinking love gingersnap pie crusts. They are so flavorful and especially wonderful with pumpkin around the holidays. 

  1. Grind the gingersnap cookies into crumbs in a blender. We use our Blendtec and you get 25% off for the holidays if you use the code, Ohsweetbasil.
  2. Stir in a little sugar and butter and press into a pie dish.
  3. Refrigerate to set the cookie crust. 

 

A whole pumpkin ice cream pie in a white pie dish.

How to Make Ice Cream Pie

First you’ll need to prepare your ice cream. I prefer to use a Cuisinart ice cream maker. I actually remember when Cade graduated from college and I wanted to buy him an ice cream maker since he’s obsessed but the best was $100 and we were so broke. Cade’s mom and grandpa ended up seeing me eyeing it and bought it with me. It was so sweet. 

  1. In a bowl, mix together pumpkin, sugar and spices.
  2. Beat in the ice cream.
  3. Pour into the pie crust. 
  4. Cover tightly with plastic wrap. 
  5. Place in the freezer until set. 
  6. Slice with a firm knife and serve with toppings of choice.

 

A slice of pumpkin ice cream pie on a dessert plate with a fork beside it. There is a dollop of whipped cream sprinkled with cinnamon on top of the slice of pie and a bite has been taken out of the pie. A bowl of cinnamon with a wooden spoon, a white mug of hot cocoa topped with whipped cream and a white pie dish with pumpkin ice cream pie is in the background.

Different Pie Crust Variations

I love a good gingersnap crust. It gives a little more spice and texture to a pie, but I also know that not everyone wants to hunt down gingersnap cookies or even likes them. If that’s you, try these options! 

  • Graham Cracker Pie Crust
  • Chocolate Cookie Crust
  • Cinnamon Graham Cracker Crust

 

A whole pumpkin ice cream pie in a white pie dish. The pie is topped with dollops of whipped cream sprinkled with cinnamon. A slice has been cut but not removed from the pie. There is a dessert plate, a container of whipped cream, Two tiny white pumpkins, fall colored leaves and a small bowl of cinnamon in the background.

Toppings

The toppings are the best part! You can do anything you’d like but here’s our top picks. 

  • Caramel Sauce
  • Chocolate Sauce
  • White Chocolate Sauce
  • Marshmallow Ice Cream Topping
  • Chocolate chips or shavings
  • Cookie Crumbs
  • Stabilized Whipped Cream
  • Chocolate Toffee Pieces

A slice of pumpkin ice cream pie on a white dessert plate. The pie is topped with a dollop of whipped cream with cinnamon sprinkled on top. Two forks are on the table next to the plate.

Can You Substitute Fresh Pumpkin For Canned Pumpkin?

In the case of pumpkin ice cream I’ve found that canned pumpkin really does work best. It’s just a lot of work to cook and cool the pumpkin to get it ready for ice cream. 

A slice of pumpkin ice cream pie with a fork next to it. A bite has been taken in the pie and it is topped with a dollop of whipped cream sprinkled with cinnamon.

How Long Will Ice Cream Keep?

Ice cream will last for 2-3 months while it’s still sealed in its package. 

Once you’ve opened your ice cream it will only last for about 1-2 months.

 

A whole pumpkin ice cream pie in a white pie dish. The pie is topped with dollops of whipped cream sprinkled with cinnamon. A stack of white dessert plates and two tiny white pumpkins are behind the pie.

Can I Make this Pie Ahead of Time?

You can make this ice cream pie up to a week before you need to serve it. Be sure it’s double wrapped in plastic wrap in the freezer to keep ice crystals from forming. 

 

A whole pumpkin ice cream pie in a white pie dish. The pie has dollops of whipped cream sprinkled with cinnamon on top. A piece of pie has been cut but not removed from the dish. A small bowl of cinnamon, a tiny white pumpkin, and a mug of hot cocoa are in the background.

Ice Cream Recipes

Pie Recipes

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A slice of pumpkin ice cream pie on a white dessert plate. The pie is topped with a dollop of whipped cream with cinnamon sprinkled on top. Two forks are on the table next to the plate.

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Pumpkin Ice Cream Pie with Ginger Snap Crust

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A creamy ice cream pie made with pumpkin and ginger snaps make a summertime classic into a perfect holiday version!
Course 500+ Best Dessert Recipes, Over 300 Christmas Recipes and Ideas to Bring the Christmas Spirit
Cuisine American
Keyword christmas recipe, dessert, ice cream, pie, pumpkin, pumpkin pie, thanksgiving
Prep Time 25 minutes
Total Time 25 minutes
Servings 8
Calories 561kcal
Author Sweet Basil

Ingredients

  • 2 Cups Ginger Snap Cookies Crushed
  • 3 Tablespoons Sugar
  • 1/2 Cup Butter melted

For the filling

  • 1 Can Canned Pumpkin 15 ounces
  • 1/2 Cup Brown Sugar
  • 2 Teaspoons Pumpkin Pie Spice
  • 1/4 Teaspoon Salt
  • 4 Cups Vanilla Ice Cream softened
  • 1 Cup Heavy Whipping Cream
  • 3 Tablespoons Powdered Sugar
  • 1 Teaspoon Vanilla

Instructions

  • In a small bowl, mix together the cookies, butter, and sugar and press into a 9″ deep-dish pie plate. Refrigerate for at least 30 minutes.
  • In the bowl of a standing mixer with a paddle attachment, add the pumpkin, spices, and sugar, beating until smooth. Add the ice cream and mix until smooth.
  • Quickly spread the ice cream into the crust and press plastic wrap onto the pie.
  • Freeze for at least 8 hours, or overnight.
  • Allow the pie to sit out for 10 minutes before slicing and serve with a dollop of whipped cream.

Whipped Cream

  • Place the heavy cream in a bowl of a mixer and beat until soft peaks are beginning to form. Add the powdered sugar and vanilla and beat again just until the sugar is added and the peaks are soft.

Notes

Ice cream pie can be kept for 5 days in the freezer.

Nutrition

Serving: 1g | Calories: 561kcal | Carbohydrates: 64g | Protein: 5g | Fat: 33g | Saturated Fat: 19g | Cholesterol: 100mg | Sodium: 387mg | Potassium: 379mg | Fiber: 3g | Sugar: 42g | Vitamin A: 9338IU | Vitamin C: 3mg | Calcium: 158mg | Iron: 3mg

A slice of Pumpkin Ice cream Pie with a bite taked out of it on a white plate

READ: Pumpkin Ice Cream Pie with Ginger Snap Crust

Originally posted at Oh Sweet Basil