Eggnog Pumpkin Ice Cream Pie Recipe

Indulge in this creamy, dreamy Eggnog Pumpkin Ice Cream Pie – the perfect show-stopping dessert for your holiday gatherings! This layered pie combines the warmth of pumpkin spice with the cool richness of eggnog ice cream for a flavor explosion. Easy to make (though it requires some freezing time!), this recipe is well worth the wait. Prepare to impress your guests with this elegant and delicious treat!

Prep Time 60 mins

Cook Time 30 mins

Calories 281.9 kcal

Protein 3g

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The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Eggnog Pumpkin Ice Cream Pie

Gingersnaps
Butter
Eggnog Ice Cream
1 (15 ounce) can pumpkin puree
½ cup packed light brown sugar
Ground Cinnamon
Ground Nutmeg
Rum
Heavy Cream
Whipped Cream

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How to Make Eggnog Pumpkin Ice Cream Pie

**Make the Crust:** In a medium bowl, combine 1 ½ cups gingersnap crumbs and ¼ cup melted butter or margarine. Mix until evenly moistened.
**Press into Pie Pan:** Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie plate.
**Chill the Crust:** Refrigerate for at least 30 minutes to firm up.
**Layer the Ice Cream:** Evenly spoon 2 cups of softened eggnog ice cream over the chilled crust. Smooth the top with the back of a spoon.
**First Freeze:** Cover the pie with plastic wrap or aluminum foil and freeze for at least 3 hours, or until firm.
**Prepare the Pumpkin Filling:** In a separate bowl, whisk together 1 (15 ounce) can pumpkin puree, ½ cup packed light brown sugar, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, and 2 tablespoons rum or brandy (optional).
**Whip the Cream:** In a chilled bowl, beat 1 cup heavy whipping cream with an electric mixer until soft peaks form. Gently fold the whipped cream into the pumpkin mixture.
**Layer the Pumpkin Filling:** Spread the pumpkin mixture evenly over the frozen ice cream layer.
**Final Freeze:** Cover the pie again and freeze for at least 4 hours, or until the pumpkin layer is completely firm.
**Serve:** For easier slicing, remove the pie from the freezer and let it sit in the refrigerator for 10-20 minutes before serving. Garnish with extra whipped cream, if desired.

Nutrition Information (Approximate per serving)

Sodium

6 g

Sugar

89g

Fat

45g

Carbs

11g

Recipe Categories (Choose a category and find related recipes!)

Sweets & Sides Desserts The Americas American Southern Vegetarian Fall Recipes Holiday Recipes Baking

Recipe Tags (Choose a tag and find related recipes!)

30 Minutes Or Less Time To Make Course Main Ingredient Preparation Occasion Pies And Tarts Desserts Eggs Dairy Vegetables Holiday Event Winter Pies Christmas Thanksgiving Seasonal Squash

Frequently Asked Questions

How long does it take to make Eggnog Pumpkin Ice Cream Pie?

Eggnog Pumpkin Ice Cream Pie takes about 90 minutes from start to finish — roughly 60 minutes to prepare and 30 minutes to cook.

How many calories are in Eggnog Pumpkin Ice Cream Pie?

Eggnog Pumpkin Ice Cream Pie has approximately 281.9 calories per serving, with about 3 g protein, 11 g carbohydrates and 24 g fat.

What ingredients do I need for Eggnog Pumpkin Ice Cream Pie?

The key ingredients for Eggnog Pumpkin Ice Cream Pie are Gingersnaps, Butter, Eggnog Ice Cream, Pumpkin, Sugar, Ground Cinnamon. See the full list with measurements above.