As the leaves begin to change and the air turns crisp, I find myself craving all things pumpkin! One of my absolute favorite fall treats is Pumpkin Ice Cream Pie. It’s the perfect blend of creamy, rich pumpkin flavor and smooth vanilla ice cream, making it an irresistible dessert for any gathering. Plus, it’s so easy to whip up, you’ll have more time to enjoy those cozy evenings with family and friends. If you’re looking for a delightful dessert that will impress your guests, this is it!
Why You’ll Love This Recipe
- It combines the best of both worlds: pumpkin pie and ice cream!
- Perfect for fall gatherings, Thanksgiving, or just a cozy night in.
- Quick and easy to make, leaving you more time for quick family dinners.
- Can be made ahead of time, making it a great option for busy weeknights.
- Rich in flavor with a delightful crunch from the pecan crust.
Ingredients
To create this delicious Pumpkin Ice Cream Pie, you’ll need the following ingredients:
- 1 qt. vanilla ice cream (softened)
- 1 cup pure pumpkin
- 1/2 cup packed brown sugar
- 3/4 teaspoon ground cinnamon
- 1/2 tsp EACH ground ginger, ground nutmeg
- 1/4 teaspoon salt
- 1 cup flour
- 1/2 cup butter (softened)
- 1/2 cup roughly chopped pecans
- 1/4 cup packed brown sugar
- 1/4 teaspoon salt
- 1 tablespoon unsalted butter
- 1/3 cup heavy cream
- 4 oz. semi-sweet baking chocolate (chopped)
- 1 teaspoon corn syrup (optional)
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon (optional)
- pinch of salt
Full ingredient list with measurements is provided in the printable recipe card below.
How to Make the Recipe
Now, let’s dive into the steps to create this delightful dessert:
- In a large bowl, combine the softened vanilla ice cream, pure pumpkin, brown sugar, ground cinnamon, ground ginger, ground nutmeg, and salt. Mix until well combined and creamy.
- In another bowl, prepare the crust by mixing the flour, softened butter, chopped pecans, brown sugar, and salt until crumbly. Press this mixture into the bottom of a pie dish to form a crust.
- Spread the pumpkin ice cream mixture over the crust, smoothing it out evenly.
- For the chocolate drizzle, melt the unsweetened chocolate with the heavy cream and unsalted butter in a small saucepan over low heat. Stir until smooth, then add the corn syrup, vanilla extract, ground cinnamon, and a pinch of salt. Drizzle this over the top of the pie.
- Cover the pie and freeze for at least 4 hours or until firm.
Pro Tips for Making the Recipe
Here are some of my favorite tips to ensure your Pumpkin Ice Cream Pie turns out perfectly:
- Make sure your ice cream is softened before mixing; this will help create a smooth filling.
- Feel free to customize the spices to your liking! If you love a bit more cinnamon, go ahead and add it.
- For a fun twist, try adding some crushed ginger snaps or graham crackers to the crust for extra flavor.
- Don’t skip the chocolate drizzle; it adds a rich touch that complements the pumpkin beautifully!
How to Serve
When it’s time to serve your Pumpkin Ice Cream Pie, slice it into wedges and enjoy it as is, or add a dollop of whipped cream on top for an extra treat. It pairs wonderfully with a warm cup of coffee or a spiced chai tea. This dessert is sure to be a hit at any gathering, whether it’s a family dinner or a festive holiday party!
Make Ahead and Storage
This Pumpkin Ice Cream Pie is perfect for making ahead of time. You can prepare it a day or two in advance and keep it in the freezer until you’re ready to serve. Just be sure to cover it well to prevent freezer burn. If you have leftovers (which is rare!), store them in an airtight container in the freezer for up to a week. Just remember to let it sit at room temperature for a few minutes before slicing to make serving easier.
So, what are you waiting for? Gather your ingredients and get ready to impress your family and friends with this delightful Pumpkin Ice Cream Pie. It’s the ultimate fall dessert that will have everyone coming back for seconds!
Pumpkin Ice Cream Pie
Ingredients
Method
- Mix the ice cream, pumpkin, brown sugar, cinnamon, ginger, nutmeg, and salt until smooth.
- Prepare the crust by combining flour, softened butter, chopped pecans, brown sugar, salt, and melted butter; press into a pie pan.
- Pour the pumpkin ice cream mixture into the crust and freeze for at least 4 hours.
- Heat heavy cream and chopped chocolate until smooth, then stir in vanilla and optional cinnamon and corn syrup.
- Pour the chocolate topping over the frozen pie and chill until set.