Pumpkin Ice Cream Pie with Gingersnap Crust (2024)

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by Sandyon Nov 19, 2022

Pumpkin Ice Cream Pie with Gingersnap Crust has a bold pumpkin flavor and a nutty gingersnap and pecan crust that pairs perfectly together! Not quite an ice cream cake, this ice cream pie is a must-try in the fall or around the holidays!

This is a fabulous frozen dessert recipe. With plenty of pumpkin flavor and a nutty gingersnap base, it’s a tasty alternative to pumpkin pie at Thanksgiving or any fall dinner.

Pumpkin Gingersnap Ice Cream Pie Dessert

I love serving this dessert whenever we have family or friends over in the fall. They love the creamy pumpkin ice cream, and I especially love that I can make this dessert ahead of time and pop it into the freezer until we’re ready to serve it.

It’s creamy and filled with pumpkin and pumpkin pie spice without having all the work and time involved to make pumpkin ice cream from scratch.

Why I love this recipe

• I love that I can make it ahead of time and keep it in the freezer until we’re ready to serve!
• It’s full of lovely creamy pumpkin flavor.
• The dusting of pumpkin spice on the top looks so pretty and adds a boost of flavor!

Gather these ingredients

• Gingersnap cookies – You’ll need about 30 of them; crushed.
• Pecans – Ground.
• Butter
• Vanilla ice cream – Softened but not melted.
• Canned pumpkin pie filling
• Pumpkin pie spice

How to crush gingersnap cookies

I make quick work of the crispy gingersnap cookies by pulsing them in the food processor until they’re crumbly. You could also use a rolling pin – put the cookies in a resealable plastic bag and crush them with the rolling pins until they’re crumbs.

What is canned pumpkin pie filling?

Canned pumpkin pie filling vs canned pumpkin – what’s the difference? Pumpkin pie filling is already sweetened and has spices added to it, whereas canned pumpkin is pure pumpkin. To cut down on prep time, I suggest pumpkin pie filling for this recipe. You can find it wherever canned pumpkin is found.

How to make Pumpkin Ice Cream Pie with Gingersnap Crust

1. Preheat your oven to 350-F.
2. Mix the crushed gingersnap cookies and pecans in a small bowl and stir in the melted butter.
3. Press the mixture into the bottom and sides of an 8×8 baking dish.
4. Bake the crust at 350-F for about 8-10 minutes, then cool it completely on a wire rack.
5. Mix the softened ice cream and pumpkin pie filling in a large bowl. Use a big wooden spoon or heavy-duty spatula to do this job.
6. Spread the ice cream and pumpkin mixture evenly over the gingersnap crust.
7. Sprinkle the pumpkin pie spice on top and freeze the pumpkin ice cream pie for at least 8 hours or overnight.

Tips & substitutions

• Use a stand mixer with the paddle attachment to combine the ice cream and pumpkin pie filling to make things easier.
• You can make the gingersnap and pecan crust a day ahead and keep it on the countertop covered with plastic wrap.
• Take the Pumpkin Ice Cream Pie with Gingersnap Crust out of the freezer for 10 minutes before cutting and serving to make it a little easier, especially if your freezer is super-cold.

Serving suggestions

This pumpkin ice cream is one of my favorite fall desserts, and I love pairing it with other fall-inspired fare like Carrot Souffle, Cranberry, Pear and Turkey Crescent Braid, and Cornish game hens. It’s also delicious alongside a dessert buffet, with picks like Pear Cobbler, Butternut Squash Cheesecake, and Pumpkin Sugar Cookies.

Storage

Store any leftover Pumpkin Ice Cream Pie with Gingersnap Crust covered and in the freezer for up to a month.

Check out these awesome pumpkin dessert recipes while you’re here

• Pumpkin Cream Cheese Dip
• Pumpkin Gingersnap Crunch Parfaits
• Pumpkin Chocolate Chip Cookies
• Pumpkin Cake with Maple Frosting
• Pumpkin Cake Roll

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published on Nov 19, 2022

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