Pumpkin Ice Cream Pie

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This delicious Pumpkin Ice Cream Pie is an easy no-bake dessert that’s perfect for Fall. The no-churn pumpkin ice cream is perfectly spiced and so creamy! It’s great to make ahead and sure to satisfy your pumpkin cravings!

Why You’ll Love Pumpkin Ice Cream Pie

I love pumpkin in the Fall! It’s hard to have enough time to enjoy all the things I want to. This ice cream pie is totally on that list and one of the great things about it is that you can make it when you have time, freeze it and enjoy it when you’re ready. Perfect for a busy season! Need another reason to make it?

• Easy to make. This festive fall pie is a crowd-favorite, and it’s so easier to make. No need to take up space in the oven – or even the fridge. Quickly mix everything together, add it to your crust and freeze.
• Flavorful. Not only is the creamy filling full of delightful pumpkin flavor, but it also uses warm fall spices to make it extra festive. Plus, the vanilla wafer crust provides a buttery, crunchy base that wonderfully complements the filling. Are you drooling yet?
• Perfect for fall. Those of us who love ice cream (and ice cream pie!) want the rest of the world to know that it’s a year-round dessert. It doesn’t matter how chilly it is outside. That cold, sweet, creamy ice cream is always super satisfying — especially when it’s all dressed up for the fall holidays!

Ingredients and Substitutions

You’re going to love how few ingredients are needed for this pie. Here’s a few tips to help you gather what you’ll need. Full ingredient amounts can be found in the recipe card.

For the Vanilla Wafer Crust

• Vanilla wafer cookie crumbs: You can use any brand of vanilla wafer cookies (or even graham crackers) you have on hand. I used Nilla Wafers.
• Unsalted butter: Binds the crust together. I used melted unsalted butter, but salted butter is fine too.

For the Pumpkin Ice Cream Filling

• Sweetened condensed milk: Creates the base of the no-churn ice cream filling. Don’t confuse this for evaporated milk.
• Pumpkin puree: Be sure to use canned pumpkin puree, as homemade puree often has too much moisture and could make your pie icy. Do not use pumpkin pie filling.
• Spices: I used a blend of ground cinnamon, ground nutmeg, ground ginger, and ground cloves. You can also swap out the separate spices for about 1 ½ tsp pumpkin pie spice.
• Heavy whipping cream: To make the filling light and add volume, you’ll add whipped cream to it. Be sure it stays cold until you’re ready to use it.

For the Toppings

• Heavy whipping cream: For the whipped cream swirls on top of the pie. Keep the cream cold until it’s time to whip it.
• Powdered sugar: This was left out of the photo – whoops! – but don’t leave it out of your whipped cream. It keeps it stable so that it won’t wilt.
• Vanilla extract: For flavor.
• Ground cinnamon: For decoration, optional.

How to Make Pumpkin Ice Cream Pie

You don’t even need an ice cream maker to prepare the filling! It’s one of the easiest things to make ever. Get familiar with the recipe with these step-by-step pictures.

Make the Vanilla Wafer Crust

• Combine crust ingredients: Mix the vanilla wafer crumbs with the melted butter.
• Press into pan and chill: Press the crust mixture into the bottom and sides of your pie dish. Set the crust in the freezer.

Make the Pumpkin Ice Cream Filling and Assemble

• Combine milk, pumpkin and spices: Mix together the sweetened condensed milk, pumpkin puree and spices. Set aside.
• Make whipped cream. Whip the heavy whipping cream on high speed until stiff peaks form.
• Fold into pie filling. Fold the whipped cream into the spiced mixture in two parts.
• Freeze. Pour the filling into the crust and freeze fully, 4-6 hours or overnight.

Finish the Pie

• Make whipped cream. Whip the heavy whipping cream, powdered sugar, vanilla extract and cinnamon on high speed until stiff peaks form.
• Decorate the pie. Fill a piping bag fitted with a piping tip (I used Ateco tip 847) with whipped cream. Pipe swirls around the border of the pie. Garnish with additional cinnamon, if desired.
• Enjoy!

Tips for Success

These quick tips and tricks will make this easy pie even easier to make. Don’t miss them!

• Use a food processor: The easiest way to crush your wafer cookies is by grinding them in a food processor. It’s super fast and ensures you get a fine crumb. If you don’t have one, place the cookies into a sealed bag, then crush them with a rolling pin.
• Use real pumpkin puree: When you’re looking for pumpkin puree in the store, don’t get confused by pumpkin pie filling; they are not the same. Pumpkin pie filling will not work for this recipe because it is thin and liquidy. You’ll also want to avoid homemade puree because they generally contain more liquid and could cause ice to form in your pie.
• Keep the heavy whipping cream cold: Cold cream whips up faster and fluffier than warm cream. If it’s too warm, it won’t whip properly.
• Whip to stiff peaks: If you are new to making whipped cream you might be unfamiliar to the term stiff peaks. As cream is whipped at high speed it becomes thicker and thicker until it can hold its shape instead of flopping over when the whisk is removed. As the whisk comes out of the mixture, the cream should stand up in pointed peaks.

How Long Can You Keep Ice Cream Pie in the Freezer?

Keep the pie well covered and enjoy within 2 weeks for the best flavor and texture. It could potentially be kept in the freezer for up to a month, but the longer it sits the more likely it will start to get icy and lose flavor.

Variation Ideas

If you’re looking to change up this ice cream pie, there are plenty of things you can do to make it your own. Here are some yummy options!

• Use a graham cracker crust: This pie is just as tasty with a graham cracker crust, so if that’s what you prefer, go for it! I recommend adding a little cinnamon for flavor. You can also use a pre-made graham cracker crust to save time.
• Top with caramel sauce: Dress your pie up with a drizzle of Homemade Caramel Sauce. It goes great with the spiced pumpkin flavor of the filling. Perfection!
• Add chopped nuts: You can also top your pie with chopped nuts, if desired. Pecans, almonds, walnuts—whatever you like! Toast them for extra crunch and flavor.
• Nutella: I originally swirled Nutella into this ice cream pie, which is a delicious addition. Consider giving it a try!

More Pumpkin Recipes

Every fall, my dessert menu is all things pumpkin. Here are a few favorites:

• Pumpkin Spice Baked Alaska
• Pumpkin Cupcakes
• Pumpkin Pie Cheesecake
• Pumpkin Cheesecake
• Pumpkin Bread
• Pumpkin Cake Roll

This post was updated 9/24/24, but the recipe hasn’t really changed much. For the original recipe, download the recipe PDF.

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