Pumpkin Pecan Ice Cream Pie with Graham Cracker Crust

Ice cream doesn’t usually spring to mind when you’re thinking about holiday desserts, does it? I get it. But I’m here to change your mind. This Pumpkin Pecan Ice Cream Pie with Graham Cracker Crust has been in my family for years.

It still has all of the yummy fall flavors that belong in a holiday dessert like pumpkin, cinnamon, nutmeg and pecans, just in a cooler and creamier package.

And on a holiday table full of warm, comforting desserts, somehow this pie ends up being the one that disappears first.

What is in this Pumpkin Pecan Ice Cream Pie

Here is what you’ll need to make this easy holiday dessert:

• Graham Crackers
• Unsalted butter
• Pecans
• Vanilla ice cream
• Pumpkin puree
• Heavy Cream
• Sugar
• Dry spices like cinnamon, nutmeg and ginger

How to make this Pumpkin Pecan Ice Cream Pie

There are three parts to this Pumpkin Pecan Ice Cream Pie, and making them is super easy.

First, the crust. It’s made from graham crackers, crushed pecans and butter. It’s so bomb. And it only bakes for 10 minutes. But you should let it cool completely before doing the next part.

The second part is plain vanilla ice cream. Since we’re only using one pint, I’ll usually splurge for the Haagen-Dazs. But any vanilla ice cream will work.

Make sure it’s nice and soft before you spread it onto the cooled crust. Then, let it freeze for at least an hour while you do other things around the kitchen.

The third part is the pumpkin layer, which you’ll make by beating heavy cream, pumpkin puree and spices together. Spread it on top of the vanilla ice cream and freeze it again.

Can you make this dessert ahead of time?

You can and should make this Pumpkin Pecan Ice Cream Pie with Graham Cracker Crust in advance. The holidays are busy enough, so the more you can prep ahead of time, the better.

And unlike baked pies that don’t hold up for longer than a few days afterwards, you can keep any leftovers of this pie in the freezer to enjoy for weeks!

I promise that when you serve this pie it will definitely be the most original dessert on the table. And I’m pretty sure your family will fall in love with it just like mine is. It isn’t the holidays without it!

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 holiday desserts, try these:

• Pumpkin Spice Cake with Cream Cheese Frosting
• Apple Butter Cookies with Cinnamon Vanilla Frosting
• Caramel Gingerbread Trifle with Bourbon Cream

For more pumpkin recipes, try these:

• Pumpkin Cupcakes with Maple Cream Cheese Frosting
• Pumpkin Cream Cheese Bread
• Bakery Style Pumpkin Chocolate Chip Muffins

Pumpkin Pecan Ice Cream Pie with Graham Cracker Crust

Layers of ice cream and creamy pumpkin with cinnamon, nutmeg & ginger inside a buttery graham cracker crust

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Prep Time 25 mins

Cook Time 10 mins

Total Time 35 mins

Course Dessert

Cuisine American

Servings 10

Ingredients

  

1x2x3x

• 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 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 additional pecans onto the pie and serve.

Keyword dessert, ice cream, ice cream pie

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