Pumpkin Ice Cream Pie with Gingersnap Crust is a perfect no-bake dessert that brings together the warm, spiced flavors of fall with a cool and creamy twist. The crunchy gingersnap crust pairs beautifully with the smooth and spiced pumpkin ice cream filling, making this an irresistible treat for holiday gatherings or any time you crave something sweet and festive.

Why You’ll Love This Recipe

No-Bake Dessert – Perfect for when you don’t want to turn on the oven.
Easy to Make – Just a few simple steps, and your pie is ready to freeze.
Great for Make-Ahead – Prepare it in advance for stress-free entertaining.
Perfect Fall Flavors – Pumpkin, warm spices, and gingersnaps create a delicious combination.
Customizable – Add different toppings or switch up the crust for variety.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Gingersnap Crust:

Gingersnap cookies, crushed
Melted butter
Brown sugar

For the Pumpkin Ice Cream Filling:

Pumpkin puree
Vanilla ice cream, softened
Pumpkin pie spice
Maple syrup or brown sugar
Vanilla extract
Whipped cream (for serving, optional)
Caramel sauce (for drizzle, optional)

Directions

Make the Crust – Crush gingersnap cookies into fine crumbs and mix with melted butter and brown sugar. Press the mixture into a pie pan, covering the bottom and sides evenly. Freeze for 15-20 minutes to set.
Prepare the Filling – In a large bowl, mix the softened vanilla ice cream with pumpkin puree, pumpkin pie spice, maple syrup, and vanilla extract until well combined.
Assemble the Pie – Pour the pumpkin ice cream mixture into the chilled gingersnap crust, smoothing the top with a spatula.
Freeze – Cover and freeze for at least 4 hours, or until firm.
Serve – Let the pie sit at room temperature for 5-10 minutes before slicing. Top with whipped cream and drizzle with caramel sauce if desired.

Servings and Timing

Servings: 8
Prep Time: 15 minutes
Chill Time: 4+ hours
Total Time: 4 hours 15 minutes

Variations

Different Crust: Use graham crackers or crushed shortbread cookies instead of gingersnaps.
Extra Crunch: Add chopped pecans or candied ginger to the crust for added texture.
Spice It Up: Adjust the pumpkin pie spice to taste or add a pinch of cinnamon and nutmeg for extra warmth.
Dairy-Free Version: Use dairy-free vanilla ice cream and coconut whipped cream.
Chocolate Drizzle: For a richer taste, drizzle melted chocolate over the pie before serving.

Storage/Reheating

Storage: Keep the pie covered in the freezer for up to 2 weeks.
Serving Tip: Let the pie sit at room temperature for a few minutes before slicing for easier cutting.

FAQs

Can I make this pie ahead of time?

Yes! This pie is perfect for making ahead and storing in the freezer until you’re ready to serve.

What kind of ice cream works best?

A high-quality vanilla ice cream works best, but you can also use a pumpkin-flavored ice cream for even more pumpkin taste.

How do I crush the gingersnap cookies?

Use a food processor for fine crumbs, or place the cookies in a zip-top bag and crush them with a rolling pin.

Can I use homemade pumpkin puree?

Yes! Just make sure it’s well-drained so it doesn’t add too much moisture to the ice cream.

How do I keep the crust from crumbling?

Make sure the crust is well-packed and frozen before adding the filling. Adding a little extra melted butter can also help bind it.

Can I use a store-bought crust?

Absolutely! A pre-made graham cracker crust works well as an easy alternative.

Can I add mix-ins to the ice cream?

Yes! Try adding crushed cookies, chopped nuts, or white chocolate chips for extra texture.

What’s the best way to slice the frozen pie?

Use a sharp knife and run it under hot water before slicing for clean cuts.

Can I use a different type of cookie for the crust?

Yes! Graham crackers, shortbread cookies, or even Oreos can work as a base.

How long should I let the pie thaw before serving?

Let it sit for about 5-10 minutes at room temperature to make slicing easier.

Conclusion

Pumpkin Ice Cream Pie with Gingersnap Crust is a simple yet elegant dessert that’s perfect for fall gatherings, Thanksgiving, or just a cozy night in. The combination of creamy pumpkin ice cream and the crisp, spiced gingersnap crust makes every bite a delight. Make it ahead, customize it with your favorite toppings, and enjoy a frozen twist on classic pumpkin pie!