Pumpkin Gingersnap Ice Cream Pie Dessert
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
- Preheat your oven to 350-F.
- Mix the crushed gingersnap cookies and pecans in a small bowl and stir in the melted butter.
- Press the mixture into the bottom and sides of an 8×8 baking dish.
- Bake the crust at 350-F for about 8-10 minutes, then cool it completely on a wire rack.
- 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.
- Spread the ice cream and pumpkin mixture evenly over the gingersnap crust.
- 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
Get the Recipe:
Pumpkin Gingersnap Ice Cream Pie Dessert
Ingredients
- 1 ½ cups crushed gingersnap cookies, about 30 cookies
- 2 Tbsp. ground pecans
- 1 Tbsp. butter
- 4 cups premium vanilla ice cream, softened if necessary
- 1 cup canned pumpkin pie filling
- Pumpkin pie spice
Instructions
- Preheat oven to 350°. In a small bowl, mix crushed cookies and pecans; stir in butter. Press the mixutre onto the bottom and up sides of an ungreased 8 x 8 baking dish. Bake 8-10 minutes.
- Cool completely on a wire rack.
- In a large bowl, mix ice cream and pie filling; spread into prepared crust.
- Sprinkle pumpkin pie spice on top. Freeze, covered, 8 hours or overnight.
Notes
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Hi
I want to make this recipe but cannot find pumpkin pie filling, just pumpkin puree. Can I use that? If yes, what do I need to add to it to make it pumpkin pie filling?
Thanks
Hi Tani – yes you can make your own but you’ll need to add sugar and seasonings like cinnamon, allspice, nutmeg, and cloves!
Sounds great!
Don’t they sell pumpkin ice cream!lol
Make the delicious crust and pop in some pumpkin ice cream!!
Hey, this is an option for people who maybe can’t find pumpkin ice cream. Sure, use pumpkin ice cream if you want :) ENJOY!
what a wonderful desert! Love the gingersnaps for the texture contrast with the ice cream and pumpkin, thank you for the recipe!
I’ve enjoyed the Beyond Kindness series and have printed off each weeks theme.
This dessert looks amazing. I might try it for TG. I’m not a pumpkin pie fan, and who doesn’t like ice cream so not only would I like this, but I think everyone else would too.