Ice Cream Pumpkin Pie
A delightful no-bake pumpkin pie ice cream dessert featuring spiced pumpkin, crunchy gingersnap crust, and chopped pecans, perfect for autumn gatherings and holiday celebrations.
Ingredients
Instructions
- Arrange 19 to 20 gingersnaps over the bottom and sides of a 9-inch pie plate.
- Crush the remaining gingersnaps.
- Spread the canned pumpkin over the gingersnap crust.
- In a bowl, combine sugar, salt, cinnamon, cloves, allspice, ginger, and nutmeg.
- Mix the spices into the softened vanilla ice cream until well blended.
- Fold in chopped pecans.
- Pour the pumpkin and ice cream mixture into the prepared gingersnap crust.
- Top with crushed gingersnaps if desired.
- Freeze until firm, about 4 hours or overnight.
Tips & Substitutions
For a spicier kick, consider adding a pinch of cayenne pepper to the pumpkin mixture. If you don't have gingersnaps, graham crackers make a suitable substitute. You can also use almond or walnuts instead of pecans for a different flavor. Ensure the ice cream is fully softened for easy mixing; leaving it out for about 15 minutes should suffice.
Serving Suggestions
Serve slices of Ice Cream Pumpkin Pie topped with whipped cream and a sprinkle of extra cinnamon or nutmeg. It pairs beautifully with a hot cup of spiced chai or a scoop of caramel sauce drizzled on top. For a festive touch, consider serving alongside Fried Squash Cakes for a unique dessert spread.
Storage & Reheating
Store leftovers in an airtight container in the freezer for up to two weeks. To serve, allow the pie to sit at room temperature for about 10-15 minutes to soften slightly before slicing. This will make it easier to cut and serve without losing its shape.
Nutrition & Diet Analysis (per serving)
Each serving of Ice Cream Pumpkin Pie contains roughly 735 calories, with 14g protein, 160g carbohydrates, and 16g fat. It is an excellent source of vitamin C (216% of the Daily Value), dietary fiber (132% of the Daily Value), and iron (36% of the Daily Value). Note that it is relatively high in sodium, at 2374mg per serving (103% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this pie ahead of time?
Absolutely! This Ice Cream Pumpkin Pie is perfect for making ahead of time. You can prepare it up to two days in advance and keep it frozen until ready to serve. Just remember to allow it to soften a bit before slicing for the best texture.
Is there a vegan version of this recipe?
Yes, you can easily make a vegan version by using dairy-free ice cream and ensuring the gingersnaps are vegan-friendly. Additionally, substitute the sugar with coconut sugar or maple syrup for a natural sweetener that fits into vegan diets.
What can I do if I don't have pecans?
If you don't have pecans, you can substitute them with walnuts or even skip the nuts entirely for a nut-free version. The pie will still be delicious! Just keep in mind that the texture will be slightly different without the crunch of the nuts.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).