Introduction
This Pumpkin Ice Cream Pie is the perfect no-bake (mostly!) dessert that captures the cozy flavors of fall in a refreshingly cool form. You get a spiced graham cracker crust, a creamy pumpkin-marshmallow ice cream filling, and a hint of vanilla, all coming together in a make-ahead treat that’s sure to impress.
Prep & Cook Time
- Prep Time: 15 minutes
- Cook Time: 30 minutes (includes chilling)
- Total Time: 45 minutes
- Servings: 8
Ingredients
- 1 1/4 cups graham cracker crumbs
- 1 1/2 teaspoons granulated sugar
- 5 tablespoons butter (melted)
- 3/4 cup vanilla ice cream (softened)
- 2/3 cups pumpkin puree (plus 1/2 cup)
- 1 teaspoon pumpkin pie spice (divided)
- 2 teaspoons ground cinnamon (divided)
- 7.5 ounce jar marshmallow fluff
- 2/3 cups whipped topping
Instructions
- Preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, 1 1/2 teaspoons sugar, 5 tablespoons melted butter, and 1 teaspoon of the ground cinnamon. Mix until the crumbs are evenly moistened.
- Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie plate. Bake for 8-10 minutes, or until lightly fragrant and set. Remove from the oven and let the crust cool completely on a wire rack.
- While the crust cools, make the filling. In a large bowl, combine the softened 3/4 cup vanilla ice cream, 2/3 cup pumpkin puree, the remaining 1/2 cup pumpkin puree, 1/2 teaspoon of the pumpkin pie spice, the remaining 1 teaspoon ground cinnamon, and the entire 7.5 oz jar of marshmallow fluff. Use a hand mixer or a sturdy whisk to beat the mixture until smooth and fully combined.
- Gently fold in the 2/3 cup whipped topping using a spatula until no white streaks remain.
- Pour the pumpkin-ice cream filling into the completely cooled crust. Smooth the top with your spatula.
- Cover the pie tightly with plastic wrap and freeze for at least 4 hours, or until firm.
- Before serving, let the pie sit at room temperature for 5-10 minutes to soften slightly for easier slicing. Optionally, garnish with an extra sprinkle of the remaining 1/2 teaspoon pumpkin pie spice.
Variations
- Crunchy Topping: Before freezing, sprinkle the top of the pie with extra graham cracker crumbs or crushed gingersnap cookies for added texture.
- Individual Servings: Prepare the crust and filling in small mason jars or ramekins for personal-sized desserts.
- Dessert Bars: Press the crumb mixture into an 8×8 pan to create a crust layer, spread the filling on top, and slice into squares after freezing.
- Swirl Effect: For a marbled look, reserve a small spoonful of the marshmallow fluff and swirl it into the top of the filled pie with a knife before freezing.
Tips for Success
- Ensure your ice cream is softened just enough to mix easily but not melted, for the creamiest filling texture.
- Let the baked crust cool completely before adding the filling to prevent it from melting the ice cream and becoming soggy.
- For clean slices, dip your sharp knife in warm water and wipe it dry between each cut.
- For deeper spice flavor, you can toast the graham cracker crumbs with the spices and sugar in a dry pan for a minute before mixing with the butter.
Storage & Reheating
Store the pie covered tightly in plastic wrap or in an airtight container in the freezer for up to 2 weeks. There is no need to reheat; simply let it soften at room temperature for 5-10 minutes before serving.
FAQ
Can I use a store-bought graham cracker crust?
Yes, you can. Use a 9-inch ready-made crust and skip the baking step for a completely no-bake dessert.
What’s the best way to soften the ice cream?
Let it sit on the counter for 10-15 minutes, or microwave it in a microwave-safe bowl on the defrost setting for 15-20 second intervals.
Is the pumpkin puree the same as pumpkin pie filling?
No. You must use 100% pure pumpkin puree, *not* pumpkin pie filling, which already contains sugar and spices.
My marshmallow fluff is very sticky. Any tips?
Lightly coat your measuring spoon or spatula with non-stick cooking spray to make handling the fluff much easier.
Can I make this dairy-free?
Yes, simply use a dairy-free vanilla ice cream and a plant-based butter and whipped topping alternative.
Why is my filling not setting firmly?
The pie likely needs more time in the freezer. Ensure it freezes for a full 4 hours, preferably overnight for the best texture.