Pumpkin Ice Cream Pie Recipe
This Pumpkin Ice Cream Pie is a delightful no-bake dessert featuring a crunchy ginger snap cookie crust and a creamy, spiced pumpkin ice cream filling swirled with whipped cream. Perfectly chilled and garnished with sweetened whipped cream and pumpkin pie spice, it offers a smooth and refreshing way to enjoy pumpkin flavors any time of the year.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 20 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Ingredients
Scale
Crust
- 8 ounces ginger snap cookies
- ½ cup unsalted butter, melted
- 3 tablespoons granulated sugar
- ¼ teaspoon table salt
Filling
- 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 (additional, for folding)
Topping
- ½ cup heavy whipping cream
- 1 tablespoon powdered sugar
- Pumpkin pie spice, for garnish
Instructions
- Prepare the crust: In a food processor, pulse the ginger snap cookies until finely ground. Transfer to a mixing bowl and combine with 3 tablespoons granulated sugar and ¼ teaspoon salt. Stir in the melted butter until the mixture holds together when pressed.
- Form the crust: Press the cookie crumb mixture evenly onto the bottom and up the sides of a 9-inch deep dish pie pan. Place the crust in the freezer to chill and set while preparing the filling.
- Mix the pumpkin filling: In a separate mixing bowl, combine the pumpkin puree, ½ cup granulated sugar, pumpkin pie spice, and ½ teaspoon salt. Set aside.
- Whip the cream: Beat 2 cups of heavy whipping cream in a mixing bowl until soft peaks form. Gradually add the sweetened condensed milk and continue beating until stiff peaks develop.
- Combine pumpkin and whipped cream: Fold one cup of the whipped cream mixture gently into the pumpkin mixture until fully combined.
- Assemble the pie: Spread the remaining whipped cream mixture evenly into the chilled ginger snap crust. Spoon the pumpkin mixture into the pie in about seven dollops on top of the cream layer.
- Create swirls: Use a knife to gently swirl the pumpkin and whipped cream layers together for a marbled effect.
- Freeze the pie: Freeze the assembled pie for about 4 hours or until firm and set.
- Prepare the topping: Just before serving, beat ½ cup heavy whipping cream with 1 tablespoon powdered sugar until stiff peaks form.
- Garnish and serve: Pipe or spread the sweetened whipped cream around the edge of the pie and sprinkle lightly with pumpkin pie spice to garnish. Slice and serve chilled.
Notes
- For best texture, ensure the pie is completely frozen before slicing.
- You can substitute ginger snap cookies with graham crackers for a milder crust flavor.
- Use fresh pumpkin puree or canned for convenience.
- Adjust sweetness according to your taste by varying sugar amounts.
- Store leftovers covered in the freezer for up to 3 days.
- Allow the pie to sit at room temperature for a few minutes before serving for easier slicing.
Keywords: Pumpkin Ice Cream Pie, Pumpkin Dessert, No Bake Pie, Ginger Snap Crust, Pumpkin Pie Spice, Frozen Pie
Find it online: https://leofoster.com/pumpkin-ice-cream-pie-recipe/
