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There are many desserts on our Thanksgiving table, but one thing is for sure – this pumpkin pecan ice cream pie is everyone’s favorite dessert!
This beloved Thanksgiving dessert beautifully marries the flavors of a traditional pumpkin pie with the cool, creamy richness of ice cream. It’s got the perfect balance of warm, spiced pumpkin notes and the refreshing, chilly sensation of your favorite ice cream.
Thanksgiving is the absolute best holiday of the year. From start to finish, I love it all! And when I’ve had my fill of cranberry sauce, sweet potatoes and green bean casserole, I know that the best is still yet to come.
This ice cream pie is everything we love about pumpkin pie, but in ice cream form!
It starts with a buttery, homemade graham cracker crust. Then, a layer of creamy vanilla ice cream, followed by another layer of homemade pumpkin ice cream. Finally, we top it off with crunchy pecans.
A favorite in our family, and hopefully yours too!
What’s in this Pumpkin Ice Cream Pie
Here’s what you’ll need to make this simple but highly addictive holiday dessert:
- Vanilla ice cream
- Pumpkin puree
- Heavy Cream
- Sugar
- Graham Crackers
- Unsalted butter
- Pecans
- The holy trinity of pumpkin pie spice: cinnamon, nutmeg and ginger
How to Make Pumpkin Pecan Ice Cream Pie
Make the Crust
It’s super easy to make a homemade graham cracker crust. Simply crush the graham crackers into crumbs using a food processor.
Then, add some melted butter and press the mixture into a springform pan. It only takes 10 minutes in the oven and it’ll be ready to fill with our ice cream mixture.
Spread the Vanilla Ice Cream Layer
We’re taking a short cut with this layer and using a pint of quality vanilla ice cream. I’ll usually spring for the Haagen-Dazs cause you know – it’s the holidays.
Let the ice cream soften at room temperature for a bit so that it’s easy to spread onto the pie crust.
Then, pop the whole thing into the freezer to let it set.
Make the Pumpkin Ice Cream Layer
Another short cut here, but we’re actually going to make this layer of pumpkin spice ice cream from scratch. You still won’t need an ice cream maker though.
To make this homemade pumpkin ice cream recipe, we’re going to beat the cream first to create homemade whipped cream. Then, we’re going to fold in the pumpkin puree and all of those warm pumpkin pie spices.
Spread this layer of homemade ice cream over the layer of vanilla ice cream. Then, back into the freezer it goes!
How to Serve this Pumpkin Ice Cream Pie
When you’re ready to serve this pie, sprinkle those crushed pecans on top. They make a pretty presentation and add a cool textural variation.
Other fun toppings for a slice of this Thanksgiving pie are:
- Whipped cream
- Caramel sauce
- Maple Syrup
- Chopped walnuts
- Flaky sea salt
Variations on this Pumpkin Ice Cream Pie Recipe
- Chocolate Swirl Pumpkin Ice Cream Pie: Drizzle melted dark chocolate on top of your pumpkin ice cream pie and create a marbled effect. The bitterness of the chocolate perfectly complements the sweetness of the pumpkin.
- Spiked Pumpkin Ice Cream Pie: If it’s all grown-ups at your holiday table, add a splash of your favorite liqueur to the pumpkin ice cream mixture. Whiskey, rum, or amaretto can infuse the dessert with complex flavors and make it a sophisticated treat for a fall evening.
- Ice Cream Apple Pie: Swap out the pumpkin completely and try using apple butter instead. Omit the sugar and pumpkin spices in the recipe and use an equal amount of apple butter as you would use pumpkin puree.
How to Store this Pumpkin Pecan Ice Cream Pie
Unlike baked pies that don’t hold up for longer than a few days, you can keep any leftovers of this Thanksgiving ice cream pie in the freezer to enjoy for weeks!
Simply cover it tightly with plastic wrap.
For best results, wrap each piece individually in plastic wrap and place them into an airtight container or freezer bag. Squeeze out as much air as possible to avoid ice crystals from forming on top of the pie.
When you make this Pumpkin Pecan Ice cream Pie, I’d love to hear about it! Drop a rating or leave a comment below. Enjoy!
For more Thanksgiving dessert recipes, try these:
- Puff Pastry Apple Dumpling Recipe
- Pumpkin Spice Cake with Cream Cheese Frosting
- Apple Cinnamon Ice Cream Pie (with No Churn Ice Cream)
For more holiday season dessert recipes, try these:
- Gingerbread Trifle with Caramel and Bourbon Cream
- Holiday Spice Cake
- Mini Gingerbread Cakes with Lemon Glaze
Pumpkin Pecan Ice Cream Pie with Graham Cracker Crust
Ingredients
- 8 oz. graham crackers
- 1 stick unsalted butter melted
- 1/2 cup pecans + 1/4 cup for garnish
- 1 pint vanilla ice cream softened
- 1 cup heavy cream
- 3/4 cups sugar
- 1 14 oz. can pumpkin puree
- 1/2 tsp. nutmeg
- 1/2 tsp. cinnamon
- 1/2 tsp. ginger
- 1/2 tsp. salt
Instructions
- Preheat oven to 375 degrees. Cut out a circle of parchment paper and place it on the bottom of a 9" springform pan. Coat the bottom and sides of the pan with nonstick cooking spray.
- In a food processor, combine the graham crackers and 1/2 cup pecans until fine. With the motor running, slowly pour the melted butter through the feed tube until mostly combined.
- Dump the crust mixture into the springform pan. Using your fingers, press the crust down onto the bottom of the pan and slightly up the sides. Bake 10 minutes.
- Once the crust is cooled, spread softened ice cream in an even layer onto the crust. Freeze for at least 1 hour.
- Using a hand mixer, beat the heavy cream on high until very stiff, about 8 minutes. Gently fold in the pumpkin puree, sugar, salt, cinnamon, nutmeg and ginger. Spread the pumpkin mixture evenly over the ice cream layer. Cover with plastic wrap and freeze until ready to serve.
- Remove the pie from the freezer 10 minutes before serving. Sprinkle the remaining pecans onto the pie and serve.
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