Pumpkin Ice Cream Pie with Ginger Snap Crust is one of our favorite new pumpkin desserts. Homemade pumpkin ice cream is everything this year!
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.
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!
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.
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!
Ice Cream Pie Ingredients
- Gingersnap Cookies
- Ice Cream
- Brown Sugar
- Heavy Cream
- Powdered Sugar
How to Make Gingersnap Pie Crust
I stinking love gingersnap pie crusts. They are so flavorful and especially wonderful with pumpkin around the holidays.
- Grind the gingersnap cookies into crumbs in a blender. We use our Blendtec and you get 20% off for the holidays if you use the code, OHSWEETBASIL20.
- Stir in a little sugar and butter and press into a pie dish.
- Refrigerate to set the cookie crust.
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.
- In a bowl, mix together pumpkin, sugar and spices.
- Beat in the ice cream.
- Pour into the pie crust.
- Cover tightly with plastic wrap.
- Place in the freezer until set.
- Slice with a firm knife and serve with toppings of choice.
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
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
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.
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.
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.
- Cookies and Cream Ice Cream
- Caramel Ice Cream
- Peanut Butter Ice Cream
- Copycat Red Mango
- Nutella Chocolate Chip Ice Cream
- Pumpkin Pie
- No Bake Pumpkin Pie
- Peanut Butter Nutella Cheesecake
- No Bake Pumpkin Pie with Gingersnap Crust
- Lemon Meringue Pie
Pumpkin Ice Cream Pie with Ginger Snap Crust
- 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
- 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.
- 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.