Ice cream pumpkin pie recipe

Ice cream pumpkin pie recipe
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This recipe has been passed on from my mother, who makes it every Thanksgiving, but we love it enough to make it year-round. Don’t let the pumpkin fool you: the ice cream makes it refreshing enough to eat in spring or summer. I like to swap in frozen yogu


  • 1 box Graham Cracker Crumbs (or a premade graham cracker pie crust)
  • 3 tablespoons sugar (for crust), plus ½ cup sugar (for filling)
  • 1, 15-ounce can of pumpkin
  • 4 tablespoons butter
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 8 ounces heavy cream
  • 1 pint vanilla ice cream or frozen yogurt


  1. Preheat oven to 350 degrees F
  2. Melt butter. Mix graham cracker crumbs with three tablespoons sugar, blend in melted butter
  3. Press and flatten into a 9-inch pie pan. Bake for 8-10 minutes
  4. In separate bowl, mix pumpkin, ginger, nutmeg, cinnamon, salt, and ½ cup sugar
  5. After pie crust has cooled, cover the crust with a softened pint of ice cream. Put in freezer
  6. Beat the cream until thick, then fold into pumpkin mixture. Remove pie crust from freezer and spoon pumpkin mixture on top
  7. Return to freezer until frozen and ready to serve. Take it out five minutes before serving

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