Pumpkin Ice Cream Pie with Ginger Snap Crust

Pumpkin Ice Cream Pie with Ginger Snap Crust is one of our favorite new pumpkin desserts. Homemade pumpkin ice cream is everything this year!

Pumpkin Pie
You cannot have fall without an awesome pumpkin pie recipe. Here’s the thing, over the years I’ve noticed I drool over pumpkin pie and my kids would drool over the random ice cream someone had brought. After awhile I decided to blend the two worlds with pumpkin ice cream into a pumpkin ice cream pie recipe!
It was good. When is pumpkin ice cream pie not good?
But it wasn’t awesome. 
I kind of ditched it for awhile until I remembered our No Bake Pumpkin Pie. It’s delicious and I believe it’s the ginger snap cookies that really makes it wonderful.

Pumpkin Ice Cream Pie with Ginger Snap Crust
Years later and we are not only making our own pumpkin ice cream but we’ve turned it into a pie!!! 
I mean, are you surprised? Pie is my love language. 
It’s not really a crazy recipe, it’s more like an idea as it’s ice cream in a pie crust, haha, but I still had to share it!

I may never make another pumpkin pie again. A chewy spiced crust, creamy pumpkin ice cream and a gingersnap crust! Now that’s an ice cream pie.

I had my very first pumpkin ice cream when I was an adult. I can’t even remember where it was, but it was a pumpkin pie shake and it was the creamiest thing ever! Even Cade, a die-hard for (and you might cringe at this, I totally do) chocolate marshmallow shakes, loved it! 
I remember that he kept snagging bites and the more he ate the more perturbed I was getting. 

Ice Cream Pie Ingredients
Gingersnap Cookies
Ice Cream
Brown Sugar
Heavy Cream
Powdered Sugar

How to Make Gingersnap Pie Crust
I stinking love gingersnap pie crusts. They are so flavorful and especially wonderful with pumpkin around the holidays. 
Grind the gingersnap cookies into crumbs in a blender. We use our Blendtec and you get 25% off for the holidays if you use the code, Ohsweetbasil.
Stir in a little sugar and butter and press into a pie dish.
Refrigerate to set the cookie crust. 

How to Make Ice Cream Pie
First you’ll need to prepare your ice cream. I prefer to use a Cuisinart ice cream maker. I actually remember when Cade graduated from college and I wanted to buy him an ice cream maker since he’s obsessed but the best was $100 and we were so broke. Cade’s mom and grandpa ended up seeing me eyeing it and bought it with me. It was so sweet. 
In a bowl, mix together pumpkin, sugar and spices.
Beat in the ice cream.
Pour into the pie crust. 
Cover tightly with plastic wrap. 
Place in the freezer until set. 
Slice with a firm knife and serve with toppings of choice.

Different Pie Crust Variations
I love a good gingersnap crust. It gives a little more spice and texture to a pie, but I also know that not everyone wants to hunt down gingersnap cookies or even likes them. If that’s you, try these options! 
Graham Cracker Pie Crust
Chocolate Cookie Crust
Cinnamon Graham Cracker Crust

The toppings are the best part! You can do anything you’d like but here’s our top picks. 
Caramel Sauce
Chocolate Sauce
White Chocolate Sauce
Marshmallow Ice Cream Topping
Chocolate chips or shavings
Cookie Crumbs
Stabilized Whipped Cream
Chocolate Toffee Pieces

Can You Substitute Fresh Pumpkin For Canned Pumpkin?
In the case of pumpkin ice cream I’ve found that canned pumpkin really does work best. It’s just a lot of work to cook and cool the pumpkin to get it ready for ice cream. 

How Long Will Ice Cream Keep?
Ice cream will last for 2-3 months while it’s still sealed in its package. 
Once you’ve opened your ice cream it will only last for about 1-2 months.

Can I Make this Pie Ahead of Time?
You can make this ice cream pie up to a week before you need to serve it. Be sure it’s double wrapped in plastic wrap in the freezer to keep ice crystals from forming. 

Ice Cream Recipes
Pie Recipes

Pumpkin Ice Cream Pie with Ginger Snap Crust
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Prep Time: 25 minutesTotal Time: 25 minutes
Servings: 8

A creamy ice cream pie made with pumpkin and ginger snaps make a summertime classic into a perfect holiday version!
2 Cups Ginger Snap Cookies Crushed3 Tablespoons Sugar1/2 Cup Butter meltedFor the filling1 Can Canned Pumpkin 15 ounces1/2 Cup Brown Sugar2 Teaspoons Pumpkin Pie Spice1/4 Teaspoon Salt4 Cups Vanilla Ice Cream softened1 Cup Heavy Whipping Cream3 Tablespoons Powdered Sugar1 Teaspoon VanillaUS Customary – Metric
In a small bowl, mix together the cookies, butter, and sugar and press into a 9″ deep-dish pie plate. Refrigerate for at least 30 minutes. In the bowl of a standing mixer with a paddle attachment, add the pumpkin, spices, and sugar, beating until smooth. Add the ice cream and mix until smooth. Quickly spread the ice cream into the crust and press plastic wrap onto the pie. Freeze for at least 8 hours, or overnight. Allow the pie to sit out for 10 minutes before slicing and serve with a dollop of whipped cream. Whipped Cream
Ice cream pie can be kept for 5 days in the freezer.

Nutrition Facts
Pumpkin Ice Cream Pie with Ginger Snap Crust

Amount Per Serving (1 g)

Calories 561
Calories from Fat 297

% Daily Value*

Fat 33g51%Saturated Fat 19g119%Cholesterol 100mg33%Sodium 387mg17%Potassium 379mg11%Carbohydrates 64g21%Fiber 3g13%Sugar 42g47%Protein 5g10%
Vitamin A 9338IU187%Vitamin C 3mg4%Calcium 158mg16%Iron 3mg17% * Percent Daily Values are based on a 2000 calorie diet.

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