Pumpkin Ice Cream Pie

When I was writing Cooking With Pumpkin, the recipe that stressed me out the most was pumpkin pie.

From making the crust to creating the perfect filling, I was obsessed with making the perfect pumpkin pie.

Pumpkin Ice Cream Pie - The easiest pumpkin pie you'll ever make! Put it on your Thanksgiving menu and save yourself pie-making stress!!

After all, a pumpkin cookbook needs to nail the pumpkin pie. Thankfully this pie is stress-free.

It has a buttery, graham cracker crust that’s fast, easy, and the crunchy crumbs are the perfect contrast to the creamy filling. Best of all, no traditional pie crust to make, roll out, or fuss with.

Pumpkin Ice Cream Pie - The easiest pumpkin pie you'll ever make! Put it on your Thanksgiving menu and save yourself pie-making stress!!

Normally I’m not much of a crust person, but when it’s a graham cracker crust, look out. I loved this crust so much that I was asking my family if they were going to eat their crust because I wanted it.

The filling is made with one of Breyers new 36 Gluten Free Varieties. They have four versions of vanilla – Natural, French, Extra Creamy, and Homemade. The Extra Creamy sounded good to me and it delivered. It’s definitely very creamy, smooth, and helped create a perfectly creamy pie filling.

Pumpkin Ice Cream Pie - The easiest pumpkin pie you'll ever make! Put it on your Thanksgiving menu and save yourself pie-making stress!!

Please note that the pie isn’t gluten-free unless you use certified gluten-free ingredients. Always read labels to make sure everything works for your dietary needs.

The filling is made with Breyers Gluten Free Extra Creamy Vanilla, pumpkin puree, and it’s nicely flavored with cinnamon and pumpkin pie spice. The pumpkin flavor really shines through.

Pumpkin Ice Cream Pie - The easiest pumpkin pie you'll ever make! Put it on your Thanksgiving menu and save yourself pie-making stress!!

It’s like eating a giant Pac-Man a piece of frozen ice cream birthday cake but instead of cake, it’s pumpkin pie. A new one for me, but so good. And so easy.

You can make it weeks in advance and keep it in the freezer since it’s ice cream after all. It’s a nice recipe to remember for Thanksgiving pumpkin pie-making because you can do it far in advance. The best kind of pie.

Pumpkin Ice Cream Pie - The easiest pumpkin pie you'll ever make! Put it on your Thanksgiving menu and save yourself pie-making stress!!

Print Recipe

Pumpkin Ice Cream Pie

This is the easiest and most stress-free pumpkin pie you'll ever make. It has a buttery, graham cracker crust that's fast, easy, and the crunchy crumbs are the perfect contrast to the creamy filling. Best of all, no traditional pie crust to make, roll out, or fuss with. The filling is made with Breyers Gluten Free Extra Creamy Vanilla, pumpkin puree, and it's nicely flavored with cinnamon and pumpkin pie spice. The pumpkin flavor really shines through. You can make the pie weeks in advance and keep it in the freezer since it's ice cream, making it an easy make-ahead Thanksgiving pie recipe.

Yield: one 9-inch pie, 8 to 10 servings

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 4+ hours or overnight, for setting up

Ingredients:

1/3 cup unsalted butter, melted (about 5 1/2 tablespoons)
1 1/3 cups graham cracker crumbs (use gluten-free graham cracker crumbs if necessary)
1/4 cup granulated sugar
3 cups Breyers Gluten Free Extra Creamy Vanilla (or similar vanilla ice cream), well-softened
1 cup pumpkin puree
1/3 cup light brown sugar, packed
1 teaspoon vanilla extract
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
whipped cream or whipped topping for serving, optional

Directions:

  1. Preheat oven to 350F and spray a 9-inch pie dish with cooking spray; set aside.
  2. In a large microwave-safe bowl, melt the butter, about 1 minute on high power.
  3. Add the graham cracker crumbs, granulated sugar, and stir to combine.
  4. Turn mixture out into prepared pie dish, hard packing it with a spatula or your fingers, making sure to extend the mixture up around the sides.
  5. Bake for 10 minutes; set aside to cool. While pie cools, make the filling.
  6. To a large mixing bowl (same one used for the crust is okay, wipe it down with a paper towel) add the ice cream, pumpkin, brown sugar, vanilla, cinnamon, pumpkin pie spice, and beat with an electric mixer until smooth and combined.
  7. Pour filling into crust and place in the freezer to chill for at least 4+ hours (overnight is fine) or until set.
  8. Prior to slicing, you may with to place pie on counter for about 15 minutes so it's not as firm. Optionally, top with whipped cream before serving. Pie will keep covered in the freezer for at least one month.

Recipe adapted from Breyers Pumpkin Ice Cream Pie

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Cooking With Pumpkin: Recipes That Go Beyond the Pie is my second cookbook and the official release date is October 6.

There’s over 50 pumpkin recipes including sweets, savory, drinks, and a photo for nearly every recipe. I’d be super grateful if you headed over to Amazon.

Cooking With Pumpkin: Recipes That Go Beyond the Pie by Averie Sunshine

Post is brought to you by Breyers. Recipe, text, images, and opinions are my own. For nutritional information on Breyers original recipe, please visit their site.

73 comments

  1. I find making a pumpkin pie filling to be really personal. The amount of spice in the filling, and the spices used, is definitely a matter of taste! Luckily, I’m pretty good with any pumpkin pie, but I can see why you were stressed about making the perfect recipe. Pumpkin and ice cream sound lovely together, girl! Definitely need to try this.

    • It is definitely so personal, you are so right about that, which is why it was EXTRA daunting and nerve-racking with my book to make ‘the perfect’ pie. Because everyone’s ideas vary, widely!

  2. I love that we both posted pies – I think a trade is in order :)

  3. I love pumpkin ice cream ( with a drizzle of maple syrup) but I’ve never put it in a crust. Graham crackers are so perfect…. I’d be tempted to make it extra thick. Great idea for an easy pie! We are still having great “ice cream weather” here, though I can eat it in the dead of winter ( sitting in front of the fireplace).

    • You could seriously double, or at least 1.5x the crust portion. Normally I am not into crust at all but this crust, so buttery, the perfect texture, you could even crumble some on top. I would have done that except it wouldn’t have been as pretty for the pictures but yeah, I woulda shoulda :)

  4. I had pumpkin ice cream last night it’s one of my favorite parts of fall and I wait for the local ice cream shop to make it and run there as soon as they put the sign up that it’s in. This pie is perfect. I almost think you could do a second volume of your pumpkin cookbook….

    • I almost think you could do a second volume of your pumpkin cookbook…. <--- I.would.die.OMG. But seriously, b/c I missed the printing deadline by mere weeks in spring 2013 so that it would be in stores fall 2013, literally some of those recipes I wrote 2 yrs ago and have had TWO YEARS to think of more stuff. This should have been in there, for sure!

  5. You nailed it! This pie is perfect! Now, if only I could grab a slice! :) Pinned!

  6. Looks absolutely amazing Averie! Wish i could indulgence in a slice or two :) YUM YUM!

  7. You just brought back memories of when my daughter was little. We used to eat pumpkin ice cream once a year at Pumpkin Fest. It’s been too long since the last time! Loving how you put the pie in a graham crust, rather than the traditional one. Better flavor, in my opinion and doesn’t get soggy. Thanks for the recipe, Averie!

  8. Pumpkin ice cream pie?! Sign me up! This sounds delicious and so refreshing! Wish I had this for breakfast! :)

  9. This is a pumpkin pie I would LOVE! Pumpkin pie stresses me out too, my mom has a recipe but I’m not in love with it. So I’ve never posted one!

    • Every time I gripe about making crust, I think of you, and wish you could just make all my crusts. Girl the pumpkin pie recipe in my book, I feel it’s the best I’ve tried AND the easiest. When I really started researching pumpkin pies, the sheer WORK that some people do to them, it’s like they TRY to make it as hard, with as many dishes, as possible. You know me, NOT my style. And there’s a shot of bourbon in my filling too :)

  10. I’d choose ice cream pie over normal pumpkin pie any day. I can’t wait t try this recipe!

  11. Normal pumpkin pie isn’t really my thing. In fact, I usually go for all the other desserts at Thanksgiving and pass it over. However, I’d definitely go for an ice cream version! Looks fantastic :D Pinned!

  12. I seriously just made a pumpkin ice cream pie. They are sooo delish! This is perfection.

  13. I could see how it would be so easy to become totally fixated on making a perfect pumpkin pie if you’re writing a book about pumpkin!! It’s the quintessential pumpkin dessert so you feel like you have to blow people away w/ whatever you present! That would be so hard! All your desserts are incredible though. Including this… it looks so creamy and wonderful. Thanks for sharing!

    • ! It’s the quintessential pumpkin dessert so you feel like you have to blow people away w/ whatever you present! = YES!! It was so much pressure! Like if you screw up the pumpkin pie in a pumpkin book, what good is it! Thanks for the compliments :)

  14. That color is gorgeous, Averie!!! Just love this, never thought of pumpkin ICE CREAM pie! No clue why! I made a pumpkin pie milkshake with leftover pie and ice cream last year, and it was amazing, so that is probably exactly what this tastes like!

    Love it!

    • It’s so much like that, yes! (Ive made those too) But with the crust, even more buttery and better :)

      (and I just realized we were commenting on each other’s blogs at the exact same time! I left your site and had a comment come in from you!)

  15. I thought I’d seen everything pumpkin-y but I was wrong – this is genius!

  16. Genius!! Never thought you can make pumpkin ice cream pie!! I am looking forward to making it!

  17. This is such a good idea, an ice cream pie but with pumpkin! Pinned for sure :D x

  18. Pumpkin pie is my second favorite fall pie after apple pie. With it still being so warm out though a ice cream version sounds wonderful!

  19. Oooh… my boyfriend loves this peanut butter ice cream pie I’ve been making. Perhaps I will switch it up for this pumpkin one for the fall! Looks super yummy.

  20. My hubbie’s birthday is in a couple of weeks. He loves pie, but for whatever reason, pie-making is my least favorite thing when it comes to baking. Not only do I think that he’d love this pie, but I know I can pull it off and have fun whipping it up at the same time :). Thanks for sharing, Averie! Pinned!

  21. It’s sunny and warm with autumnal leaf colors today–it would be a perfect day for your pumpkin ice cream pie! I love pumpkin pie, and actually, I frequently make it crustless. I just spray the pie pan with nonstick cooking spray, pour the pie filling in, and bake. I do it for the reduced calorie load but it also takes the stress out of making a crust. Plus, it goes back to my theory that eating pumpkin anything is like eating veggies for dessert …

    • Love your crustless pumpkin pie! Crust, usually for me, is wasted calories. It’s just boring, bland, white carbs. I’d rather have super tasty carbs :) So I love the idea of skipping it. But this crust, oh I loved it and actually went out of my way to mooch crust bites off my family’s plates :)

  22. That looks awesome, I never think to mix stuff into ice cream, but adding pumpkin to it is just brilliant. I love that idea. And I literally laughed out loud at “giant pacman” ! Pinned!

  23. That’s so funny, I’m posting this exact same thing in like a week :). Yours looks gorgeous!

  24. I love ice cream pies, but I never thought of doing a fall flavored one! Love it!

  25. I have been craving pumpkin ice cream and this is such an easy way to make it!!!! So genius, Averie!

  26. this is such a nice change from traditional pumpkin pie – love this!

  27. I remember the pie emails. I’m sure you nailed that like you did this one!

  28. I love ev.er.y.thing. about this recipe.

  29. What? Two of the best things in the world combined into one? This is brilliant.

  30. OH.MY.LAWD! My jaw is on the floor. This is insane, in the most delicious way possible!!!

  31. You can never go wrong with an ice cream pie! This looks so beautiful!

  32. Pumpkins are in season now and I think that adding them in the daily menu is a great idea. I used to prepare them in the oven adding honey, walnuts and cinnamon but your pie looks so delicious that I am going to change the habit.

  33. Averie, you are a genius! love this pumpkin ice cream pie!! can’t wait to get your new book!

  34. I was not a huge fan of pumpkin, until I discovered your blog! I’m planning to try this one, since this pumpkin ice cream seems too easy to make! Pictures are beautiful as usual :)

  35. This pumpkin pie looks delicious and sounds simple to make! I think I will try it this weekend!

  36. I always eat my pumpkin pie w/ ice cream instead of whipped cream and now it’s the best of both worlds!!!!!!!

  37. You know the absolute fastest way to a girl’s heart is ice cream, don’t you? I melted when I saw this post come up in my feed. Absolutely stunning–a great power combo, girl!

  38. Pretty sure I’ll be bright orange by the time I cook everything I want to from your blog-and that is okay;)

  39. Really stunning Averie— love that color!

  40. Amazing recipe. Made this Thurs night and it was divine. Thank you as always!!!!!! I added cinnamon to the crust because it’s my crack and also used a few oreo crumbs since I ran out of graham crumbs. It turned out amazing. I also made a caramel maple cinnamon glaze to drizzle on top. I can see why you go crazy over the crust.. I think it’s the best part!! mmmmm. Lovin all your pumpkin recipes!

  41. I love hearing all of these stories about when you were working on your pumpkin cookbook. It’s so fun to hear about life behind the scenes, especially when juggling both a blog and cookbook. I’m so impressed that you did it twice in a row — it’s hard enough just pumping (umm I actually typed “pumpkin” first… can you tell what’s on my mind?) out enough quality content for a blog! Love the simplicity of the ice cream pie filling, and ohmygosh don’t even get me started on graham cracker crusts… I’d gladly take those over regular ones any day! Pinned!

    • Thanks for pinning and looking back on the blog/book, twice. In 24 months. Yeah, it was an insanely hellish pace, never to be repeated. Right now, I couldn’t even imagine another book :) I have trouble just finding time to respond to my comments!

    • You do such an awesome job responding to all of the comments Averie! It really shows how much you care about your readers and community. You’re the best!

  42. I am on such a pumpkin kick and the best part is my boyfriend hates pumpkin… more for me! Can’t wait to try this recipe. Thanks!

  43. On one of the first Thanksgivings that I took over cooking some of the components, pumpkin pie scared me the most, too. So I opted with an easier version: pumpkin pudding pie, which tasted AMAZING, was no-bake, and was so easy. This reminds me fondly of that pie, except with ice cream which exponentially makes it cooler, figuratively and literally!

  44. This is probably a silly question but… could this be made with regular (not gluten free) ice cream?  Thanks– looks wonderful.

  45. Could you use lactose free ice cream as well. My daughter is lactose intolerant but she loves anything pumpkin. Looks great and I can’t wait to try it.

  46. Hi Averie, 

    I made this pie over Thanksgiving and it was a huge hit! I plan on making it for Christmas as well. Thanks so much for sharing this wonderful recipe. It’s a great spin on a classic pie and it incorporates something most people love: ice cream!

    I shared this with my readers and hopefully they’ll love it as much as I did. 

    Cheers, 

    Alexis

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