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–+ servings
Handwritten recipe for pumpkin ice cream pie
Pumpkin Ice Cream Pie is a delightful twist on the traditional pumpkin pie, blending classic autumn flavors with the cool creaminess of vanilla ice cream. Originating in mid-20th century American kitchens, this no-bake treat was a favorite during the rise of convenience cooking, when pre-made ingredients and shortcuts revolutionized dessert preparation. Perfect for Thanksgiving or cozy fall gatherings, it offers a lighter alternative to traditional baked pies. With spiced pumpkin, whipped cream, and a crispy pie crust, this frozen dessert captures the essence of fall in a refreshing and creamy slice.
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Prep Time 20 minutes
Freezing time 4 hours
Total Time 4 hours 20 minutes
Course Dessert
Cuisine American
Servings 8
Calories 584 kcal

Ingredients
  

  • 1 baked pie shell (9-inch )
  • 1 pint vanilla ice cream (softened)
  • 1 lb pumpkin (1-pound can )
  • 1 1/2 cups sugar
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/4 teaspoon cloves
  • 1 teaspoon vanilla
  • 2 cups whipping cream (divided)

Instructions
 

Step 1: Prepare the Pie Base

  • Spread softened vanilla ice cream evenly into the baked pie shell.
  • Place in the freezer to firm up while preparing the filling.

Step 2: Make the Pumpkin Mixture

  • In a large bowl, combine pumpkin, sugar, salt, cinnamon, ginger, cloves, and vanilla.
  • Mix until fully blended.

Step 3: Fold in Whipped Cream

  • Whip 1 cup of whipping cream until stiff peaks form.
  • Gently fold whipped cream into the pumpkin mixture until smooth and fluffy.

Step 4: Assemble and Freeze

  • Remove pie shell with frozen ice cream from freezer.
  • Pour the pumpkin filling over the ice cream layer.
  • Cover with foil and freeze for at least 4 hours.

Step 5: Final Topping

  • Whip the remaining 1 cup of whipping cream.
  • Spread on top of the pie before serving.

Tips

  • Add a graham cracker crust for extra texture and sweetness.
  • Sprinkle crushed gingersnaps or chopped nuts on top for a festive touch.
  • Use non-dairy whipped topping for a lighter or vegan-friendly version.
  • For extra spice, add a pinch of nutmeg or cardamom.

Nutrition

Calories: 584kcalCarbohydrates: 67gProtein: 6gFat: 34gSaturated Fat: 19gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 94mgSodium: 173mgPotassium: 396mgFiber: 1gSugar: 53gVitamin A: 5952IUVitamin C: 6mgCalcium: 135mgIron: 1mg
Keyword fall, pumpkin, thanksgiving
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