Pumpkin Ice Cream Pie

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This scrumptious Pumpkin Ice Cream Pie is a straightforward no-bake dessert that’s excellent for Fall. The no-churn pumpkin ice cream is completely spiced and so creamy! It’s nice to make forward and positive to fulfill your pumpkin cravings!

Why You’ll Love Pumpkin Ice Cream Pie

I like pumpkin within the Fall! It’s laborious to have sufficient time to take pleasure in all of the issues I wish to. This ice cream pie is completely on that record and one of many nice issues about it’s that you may make it when you may have time, freeze it and luxuriate in it once you’re prepared. Good for a busy season! Want another excuse to make it?

• Straightforward to make. This festive fall pie is a crowd-favorite, and it’s so simpler to make. No have to take up house within the oven – and even the fridge. Shortly combine every part collectively, add it to your crust and freeze.
• Flavorful. Not solely is the creamy filling filled with pleasant pumpkin taste, but it surely additionally makes use of heat fall spices to make it further festive. Plus, the vanilla wafer crust offers a buttery, crunchy base that splendidly enhances the filling. Are you drooling but?
• Good for fall. These of us who love ice cream (and ice cream pie!) need the remainder of the world to know that it’s a year-round dessert. It doesn’t matter how chilly it’s exterior. That chilly, candy, creamy ice cream is all the time tremendous satisfying — particularly when it’s all dressed up for the autumn holidays!

Components and Substitutions

You’re going to like how few elements are wanted for this pie. Right here’s a couple of ideas that will help you collect what you’ll want. Full ingredient quantities might be discovered within the recipe card.

For the Vanilla Wafer Crust

• Vanilla wafer cookie crumbs: You should use any model of vanilla wafer cookies (and even graham crackers) you may have available. I used Nilla Wafers.
• Unsalted butter: Binds the crust collectively. I used melted unsalted butter, however salted butter is ok too.

For the Pumpkin Ice Cream Filling

• Sweetened condensed milk: Creates the bottom of the no-churn ice cream filling. Don’t confuse this for evaporated milk.
• Pumpkin puree: Be sure you use canned pumpkin puree, as do-it-yourself puree usually has an excessive amount of moisture and will make your pie icy. Don’t use pumpkin pie filling.
• Spices: I used a mix of floor cinnamon, floor nutmeg, floor ginger, and floor cloves. You may as well swap out the separate spices for about 1 ½ tsp pumpkin pie spice.
• Heavy whipping cream: To make the filling gentle and add quantity, you’ll add whipped cream to it. Be certain it stays chilly till you’re prepared to make use of it.

For the Toppings

• Heavy whipping cream: For the whipped cream swirls on high of the pie. Hold the cream chilly till it’s time to whip it.
• Powdered sugar: This was unnoticed of the picture – whoops! – however don’t depart it out of your whipped cream. It retains it steady in order that it gained’t wilt.
• Vanilla extract: For taste.
• Floor cinnamon: For adornment, non-obligatory.

The right way to Make Pumpkin Ice Cream Pie

You don’t even want an ice cream maker to organize the filling! It’s one of many best issues to make ever. Get aware of the recipe with these step-by-step photos.

Make the Vanilla Wafer Crust

• Mix crust elements: Combine the vanilla wafer crumbs with the melted butter.
• Press into pan and chill: Press the crust combination into the underside and sides of your pie dish. Set the crust within the freezer.

Make the Pumpkin Ice Cream Filling and Assemble

• Mix milk, pumpkin and spices: Combine collectively the sweetened condensed milk, pumpkin puree and spices. Put aside.
• Make whipped cream. Whip the heavy whipping cream on excessive velocity till stiff peaks type.
• Fold into pie filling. Fold the whipped cream into the spiced combination in two elements.
• Freeze. Pour the filling into the crust and freeze totally, 4-6 hours or in a single day.

End the Pie

• Make whipped cream. Whip the heavy whipping cream, powdered sugar, vanilla extract and cinnamon on excessive velocity till stiff peaks type.
• Enhance the pie. Fill a piping bag fitted with a piping tip (I used Ateco tip 847) with whipped cream. Pipe swirls across the border of the pie. Garnish with further cinnamon, if desired.
• Get pleasure from!

Suggestions for Success

These fast ideas and methods will make this simple pie even simpler to make. Don’t miss them!

• Use a meals processor: The simplest method to crush your wafer cookies is by grinding them in a meals processor. It’s tremendous quick and ensures you get a advantageous crumb. For those who don’t have one, place the cookies right into a sealed bag, then crush them with a rolling pin.
• Use actual pumpkin puree: Whenever you’re in search of pumpkin puree within the retailer, don’t get confused by pumpkin pie filling; they aren’t the identical. Pumpkin pie filling is not going to work for this recipe as a result of it’s skinny and liquidy. You’ll additionally wish to keep away from do-it-yourself puree as a result of they often comprise extra liquid and will trigger ice to type in your pie.
• Hold the heavy whipping cream chilly: Chilly cream whips up quicker and fluffier than heat cream. If it’s too heat, it gained’t whip correctly.
• Whip to stiff peaks: In case you are new to creating whipped cream you is perhaps unfamiliar to the time period stiff peaks. As cream is whipped at excessive velocity it turns into thicker and thicker till it may possibly maintain its form as an alternative of flopping over when the whisk is eliminated. Because the whisk comes out of the combination, the cream ought to get up in pointed peaks.

How Lengthy Can You Hold Ice Cream Pie within the Freezer?

Hold the pie nicely coated and luxuriate in inside 2 weeks for the perfect taste and texture. It may probably be stored within the freezer for as much as a month, however the longer it sits the extra probably it’s going to begin to get icy and lose taste.

Variation Concepts

For those who’re trying to change up this ice cream pie, there are many issues you are able to do to make it your personal. Listed below are some yummy choices!

• Use a graham cracker crust: This pie is simply as tasty with a graham cracker crust, so if that’s what you like, go for it! I like to recommend including somewhat cinnamon for taste. You may as well use a pre-made graham cracker crust to save lots of time.
• High with caramel sauce: Gown your pie up with a drizzle of Selfmade Caramel Sauce. It goes nice with the spiced pumpkin taste of the filling. Perfection!
• Add chopped nuts: You may as well high your pie with chopped nuts, if desired. Pecans, almonds, walnuts—no matter you want! Toast them for further crunch and taste.
• Nutella: I initially swirled Nutella into this ice cream pie, which is a scrumptious addition. Take into account giving it a attempt!

Extra Pumpkin Recipes

Each fall, my dessert menu is all issues pumpkin. Listed below are a couple of favorites:

This submit was up to date 9/24/24, however the recipe hasn’t actually modified a lot. For the unique recipe, obtain the recipe PDF.

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Recipe

Pumpkin Ice Cream Pie

• 
  Creator: Lindsay
• 
  Prep Time: 40 minutes
• 
  Chill Time: 4 hours
• 
  Prepare dinner Time: 0 minutes
• 
  Complete Time: 4 hours 40 minutes
• 
  Yield: 10-12 slices
• 
  Class: Dessert
• 
  Methodology: No Bake
• 
  Delicacies: American

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Description

This scrumptious Pumpkin Ice Cream Pie is a straightforward no-bake dessert that’s excellent for Fall. The no-churn pumpkin ice cream is completely spiced and so creamy! It’s nice to make forward and positive to fulfill your pumpkin cravings!

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Components

For the Crust

• 1 1/2 cups (202g) vanilla wafer cookie crumbs
• 6 tbsp (84g) unsalted butter, melted

For the Filling

• 1 cup (240ml) sweetened condensed milk
• 3/4 cup canned pumpkin puree 
• 1 tsp floor cinnamon
• 1/4 tsp floor nutmeg
• 1/8 tsp floor ginger
• 1/8 tsp floor cloves
• 1 1/2 cups (300ml) heavy whipping cream, chilly

For the Whipped Cream

• 3/4 cup (180ml) heavy whipping cream, chilly
• 1/2 cup (58g) powdered sugar
• 3/4 tsp vanilla extract
• 1/2 tsp floor cinnamon

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Directions

Make the Crust

1. Grease a 9-inch deep dish pie pan or 10-inch common pie pan. Put aside.
2. Mix vanilla wafer cookie crumbs and melted butter in a medium bowl and blend till mixed.
3. Pour the combination into the ready pan and press into an excellent layer on the underside and up the edges. Put the crust within the freezer when you make the filling.

Make the Filling and Assemble

1. Mix the sweetened condensed milk, pumpkin puree and spices in a big bowl. Put aside.
2. Add the heavy whipping cream to a big mixing bowl and whip on excessive velocity till stiff peaks type.
3. Gently fold the whipped cream into the sweetened condensed milk combination in two elements. Watch out to not deflate the whipped cream.
4. Pour the ice cream into the ready crust and freeze no less than 4-6 hours or in a single day.

End the Pie

1. Make the whipped cream topping. Add the heavy whipping cream, powdered sugar, vanilla extract and cinnamon to a big mixer bowl and whip on excessive velocity till stiff peaks type.
2. Pipe the whipped cream across the border of the pie. I used Ateco tip 847.
3. Garnish with further cinnamon, if desired.
4. Retailer the pie nicely coated within the freezer till able to serve. Greatest if eaten inside 2 weeks.

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Notes

• Spices: For those who’d want, you possibly can swap out the separate spices within the filling for about 1 1/2 tsp pumpkin pie spice.
• Pumpkin puree: Be sure you use canned pumpkin puree, as do-it-yourself puree usually has an excessive amount of moisture and will make your pie icy. Don’t use pumpkin pie filling.
• Heavy whipping cream: This should be chilly when whipped or it is not going to whip correctly.

Diet

• Serving Measurement:
• Energy: 311
• Sugar: 23.3 g
• Sodium: 42.6 mg
• Fats: 16.2 g
• Carbohydrates: 24.4 g
• Protein: 2.9 g
• Ldl cholesterol: 49.4 mg