Pumpkin Ice Cream Pie Recipe

A creamy, dreamy, and incredibly easy no-bake pumpkin ice cream pie recipe! Perfect for pumpkin lovers who want a cool, refreshing twist on the classic. This recipe is a cherished family memory, passed down with love, and requires no oven time – making it ideal for a hot summer day or any time you crave a delightful dessert. Skip the baking and enjoy this simple yet elegant ice cream pie!

Prep Time 15 mins
Cook Time 20 mins
Calories 774 kcal
Protein 19g
Rating 4.3 (3 Reviews)
Pumpkin Ice Cream Pie 37

Recipe Actions

Share this recipe:

Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Pumpkin Ice Cream Pie

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Pumpkin Ice Cream Pie? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Pumpkin Ice Cream Pie

  1. In a large bowl, gently fold together 2 cups of vanilla ice cream (slightly softened), 1 (15 ounce) can pumpkin puree, and 1/2 cup of heavy cream until well combined. A little pumpkin spice (1/2 teaspoon) adds warmth.
  2. Carefully pour the ice cream mixture into a 9-inch graham cracker crust. (If using a homemade crust, see Notes below)
  3. Cover the pie tightly with plastic wrap and freeze for at least 2 hours, or until completely firm.
  4. Before serving, let the pie sit at room temperature for 10-15 minutes to slightly soften. Cut into slices and enjoy this delicious, no-bake treat!

Nutrition Information (Approximate per serving)

Sodium

25 g

Sugar

282g

Fat

84g

Carbs

32g