Introduction

This Pumpkin Ice Cream Pie is a delightful treat that combines the warm flavors of pumpkin pie spice with a creamy, frozen texture. With a crunchy gingersnap crust and swirls of pumpkin and whipped cream, it’s perfect for a festive dessert or anytime you want a cool, seasonal indulgence.

A slice of creamy pie is being lifted from a white pie dish with a black pie server, showing three layers: a light brown crumbly crust on the bottom, a thick white creamy middle filling, and a swirled orange and white top layer. Each slice of the pie in the dish is topped with a swirl of white whipped cream sprinkled with a light dusting of brown spice. The pie dish rests on a white marbled surface with a soft gray striped cloth underneath. In the background, there are white small pumpkins and a white plate with forks and cinnamon sticks on another white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 ounces ginger snap cookies
½ cup unsalted butter, melted
3 tablespoons granulated sugar
¼ teaspoon table salt
1 cup pumpkin puree
½ cup granulated sugar
1 teaspoon pumpkin pie spice
½ teaspoon table salt
2 cups heavy whipping cream
1 (14-ounce) can sweetened condensed milk
1 cup heavy whipping cream (for folding)
2 tablespoons powdered sugar

Instructions

Step 1: In a food processor, pulse the ginger snap cookies until they are finely ground.
Step 2: In a mixing bowl, combine the cookie crumbs, 3 tablespoons sugar, and ¼ teaspoon salt. Add the melted butter and mix until the crumbs hold together when pressed.
Step 3: Press the crust mixture firmly onto the bottom and up the sides of a 9-inch deep-dish pie pan. Place the crust in the freezer while you prepare the filling.
Step 4: In a mixing bowl, combine the pumpkin puree, ½ cup sugar, pumpkin pie spice, and ½ teaspoon salt. Set aside.
Step 5: In a separate bowl, beat 2 cups of heavy whipping cream until soft peaks form.
Step 6: Add the sweetened condensed milk to the whipped cream and continue beating until stiff peaks form.
Step 7: Fold one cup of this whipped cream mixture gently into the pumpkin mixture until fully combined.
Step 8: Spread the remaining whipped cream mixture evenly into the chilled gingersnap crust.
Step 9: Spoon the pumpkin mixture onto the pie in about seven dollops. Use a knife to gently swirl the two mixtures together for a marbled effect.
Step 10: Freeze the pie for about 4 hours, or until it is firm.
Step 11: Just before serving, beat ½ cup heavy whipping cream with 1 tablespoon powdered sugar until stiff peaks form.
Step 12: Pipe the sweetened whipped cream around the edge of the pie and sprinkle lightly with pumpkin pie spice as a garnish.

Tips & Variations

For an extra crunch, add chopped pecans to the crust mixture before pressing it into the pan.
You can substitute graham crackers for ginger snaps if you prefer a milder crust flavor.
If you don’t have fresh pumpkin puree, canned pumpkin puree works perfectly.
To make it more festive, add a drizzle of caramel sauce on top before serving.

Storage

Store the pie covered in the freezer for up to one week. To serve, let it sit at room temperature for 10 minutes to soften slightly. Leftover slices can be stored tightly wrapped in the freezer and thawed before enjoying.

How to Serve

A slice of creamy pie with three visible layers sits on a stack of white plates with a silver fork beside it; the bottom layer is a firm, light brown crust, the middle layer is thick and white, and the top layer is swirled with orange and white in a marbled pattern. On top of the slice is a swirled dollop of white whipped cream dusted lightly with brown cinnamon. In the background, the whole pie shows multiple similar whipped cream dollops on top and there are white pumpkins blurred in the back. The setting is on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pie ahead of time?

Yes, this pie is perfect for making a day or two in advance. Just keep it covered tightly in the freezer until ready to serve.

Can I use whipped cream from a can instead of homemade?

While whipped cream from a can can work in a pinch, making your own whipped cream ensures the best texture and flavor, especially for folding into the filling.