Pumpkin Ice Cream Pie
Pumpkin Ice Cream Pie is a creamy, crowd pleasing favorite that takes minutes to whip up and is the easiest, stress-free pumpkin pie for the holidays that you can make and freeze a week in advance!
Servings Prep Time
8-10 slices 10minutes
Cook Time
Servings Prep Time
8-10 slices 10minutes
Cook Time
taking a bite of ice cream pie with vanilla ice cream, pure pumpkin and chocolate sauce
Ice Cream Filling
  • 1qt. vanilla ice creamsoftened
  • 1cup pure pumpkin
  • 1/2cup packed brown sugar
  • 3/4teaspoon ground cinnamon
  • 1/2tsp EACH ground ginger, ground nutmeg
  • 1/4teaspoon salt
Cookie Crumble Crust
  • 1cup flour
  • 1/2cup buttersoftened
  • 1/2cup roughly chopped pecans
  • 1/4cup packed brown sugar
  • 1/4teaspoon salt
Cinnamon Chocolate Sauce (may use store bought)
  • 1tablespoon unsalted butter
  • 1/3cup heavy cream
  • 4 oz. semi-sweet baking chocolatechopped
  • 1teaspoon corn syrupoptional**
  • 1/4teaspoon vanilla extract
  • 1/4teaspoon ground cinnamonoptional
  • pinch of salt
  1. Mix all of the Cookie Crumble ingredients together then spread evenly over a foil lined cookie sheet. Bake at 400 degrees for 10 minutes, or until lightly golden.
  2. Break up the baked Cookie Crumble. Set aside 3/4 cup to garnish pie. Press remaining crumble firmly into the bottom and up the sides of a lightly greased 9-inch pie pan to create crust.
Ice Cream Filling
  1. Mix all of the ingredients for ice cream filling until well blended then spoon over crust. Sprinkle with reserved cookie crumble and cover tightly with plastic wrap. Freeze until completely firm, at least 3 hours (may freeze for days-weeks ahead of time). If freezing for an extended period of time, double wrap in plastic wrap then wrap in foil to avoid freezer burn.
Chocolate Sauce
  1. Melt butter in heavy cream in a medium saucepan over medium heat, stirring occasionally. Once butter has melted, stir in chocolate until melted and smooth. Stir in corn syrup, vanilla and cinnamon. Remove from heat and cool to room temperature.
  2. Use immediately or store in an airtight container in the refrigerator for up to 2 weeks. To reuse, heat in the microwave or on the stove.
  1. Let pie sit out for 10-20 minutes before serving. Garnish with whipped cream if desired and drizzling with chocolate sauce.