This Pumpkin Ice Cream Pie with Ginger Snap Crust is a creamy, spiced dessert that’s perfect for autumn or holiday celebrations. The bold flavors of pumpkin and warm spices pair beautifully with a crisp ginger snap crust, creating a refreshing and indulgent treat.
Why You’ll Love This Recipe
- Effortless Elegance: Looks impressive but is simple to make.
- Make-Ahead Friendly: Perfect for preparing in advance of a gathering.
- Seasonal Flavors: Combines pumpkin, spices, and ginger for a fall-inspired treat.
- Versatile: Serve as a Thanksgiving dessert or a cool indulgence any time of year.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 2 cups ginger snap cookies, crushed
- ½ cup butter, melted
- 3 tablespoons sugar
- 1 can (15 ounces) canned pumpkin
- 2 teaspoons pumpkin pie spice
- ¼ teaspoon salt
- ½ cup brown sugar
- 4 cups vanilla ice cream, softened
- 1 cup heavy whipping cream
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Directions
- Make the Crust:
- Combine crushed ginger snap cookies, melted butter, and sugar in a small bowl.
- Press the mixture into a 9-inch deep-dish pie plate. Refrigerate for at least 30 minutes to set.
- Prepare the Filling:
- In a large bowl, mix canned pumpkin, pumpkin pie spice, salt, and brown sugar until smooth.
- Add softened vanilla ice cream and stir until well combined.
- Assemble the Pie:
- Spread the pumpkin ice cream mixture into the chilled crust.
- Cover with plastic wrap, pressing it onto the surface of the pie to prevent freezer burn.
- Freeze for at least 8 hours or overnight.
- Whip the Cream:
- Before serving, whip heavy cream with powdered sugar and vanilla extract until stiff peaks form.
- Serve:
- Remove the pie from the freezer and let it sit at room temperature for 10 minutes before slicing.
- Garnish with a dollop of whipped cream and serve.
Servings and Timing
- Prep Time: 25 minutes
- Total Time: 8 hours, 25 minutes
- Servings: 8
Variations
- Gluten-Free Option: Use gluten-free ginger snaps for the crust.
- Spicy Twist: Add a pinch of cayenne for a subtle heat.
- Ice Cream Alternatives: Substitute vanilla ice cream with cinnamon or caramel ice cream.
- Topping Ideas: Drizzle with caramel sauce or sprinkle with chopped pecans for added crunch.
Storage/Reheating
- Freezer: Keep the pie covered with plastic wrap in the freezer for up to 2 weeks.
- Serving Leftovers: Let the pie sit at room temperature for 5-10 minutes before slicing. Avoid reheating to maintain the texture.
FAQs
1. Can I use homemade pumpkin puree?
Yes, homemade puree works well, but ensure it’s well-drained to avoid a watery filling.
2. Can I make this without a pie plate?
Yes, use a springform pan for easy removal and a clean presentation.
3. How do I crush the ginger snaps?
Use a food processor for fine crumbs, or place cookies in a sealed plastic bag and crush with a rolling pin.
4. Can I use a different crust?
Yes, graham cracker or chocolate cookie crusts are excellent alternatives.
5. Is this dessert kid-friendly?
Absolutely! The sweetness and creamy texture make it a hit with kids.
6. What can I do if the filling is too soft?
Ensure the ice cream is softened but not melted when mixing, and freeze the pie thoroughly.
7. Can I add mix-ins to the filling?
Yes, chopped pecans or mini marshmallows add delightful texture.
8. How far in advance can I make this pie?
You can make it up to 2 weeks in advance. Whip the cream just before serving for the best texture.
9. What other spices can I use?
Try adding a touch of ground ginger or nutmeg for extra warmth.
10. How do I prevent freezer burn?
Press plastic wrap directly onto the surface of the pie to keep it airtight.
Conclusion
Pumpkin Ice Cream Pie with Ginger Snap Crust is a deliciously unique dessert that brings together the warm spices of fall with a cool, creamy texture. Whether it’s for a holiday feast or a casual gathering, this pie is sure to impress and delight every guest.
Print
Pumpkin Ice Cream Pie with Ginger Snap Crust
- Prep Time: 25 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 25 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Description
A no-bake dessert that combines the warm flavors of pumpkin spice with the cool creaminess of vanilla ice cream, all nestled in a spiced ginger snap crust. Perfect for fall gatherings and holiday celebrations!
Ingredients
Crust:
- 2 cups ginger snap cookies, crushed
- 1/2 cup butter, melted
- 3 tbsp granulated sugar
Filling:
- 1 can (15 oz) pumpkin puree
- 2 tsp pumpkin pie spice
- 1/4 tsp salt
- 1/2 cup brown sugar
- 4 cups vanilla ice cream, softened
Topping:
- 1 cup heavy whipping cream
- 3 tbsp powdered sugar
- 1 tsp vanilla extract
Instructions
- Prepare the Crust:
- In a small bowl, mix crushed ginger snap cookies, melted butter, and granulated sugar.
- Press the mixture evenly into a 9-inch deep-dish pie plate. Refrigerate for at least 30 minutes to set.
- Make the Filling:
- In a mixing bowl, combine pumpkin puree, pumpkin pie spice, salt, and brown sugar. Mix until smooth.
- Fold in softened vanilla ice cream until well blended.
- Assemble the Pie:
- Pour the pumpkin ice cream mixture into the chilled crust. Smooth the top with a spatula.
- Press plastic wrap directly onto the surface to prevent ice crystals. Freeze for at least 8 hours or overnight.
- Whip the Cream Topping:
- Before serving, beat heavy whipping cream with powdered sugar and vanilla extract until soft peaks form.
- Serve:
- Let the pie sit at room temperature for 10 minutes before slicing. Serve with a dollop of whipped cream and garnish with additional crushed ginger snaps if desired.
Notes
- Storage: Keep the pie in the freezer, covered with plastic wrap, for up to 1 week.
- Spice Substitute: Replace pumpkin pie spice with 1½ tsp cinnamon, ½ tsp nutmeg, and ¼ tsp cloves.
- Variation: Try a graham cracker or chocolate cookie crust for a different flavor twist.
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