🍂 Pumpkin Ice Cream Pie Recipe

 

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If you’re craving pumpkin pie but don’t want to turn on the oven, this Pumpkin Ice Cream Pie is your new favorite fall dessert! Creamy vanilla ice cream, real pumpkin, and warm fall spices come together in a frozen treat that tastes like autumn in every bite.

This delightful recipe originally came from Nashville singer Bill Anderson, and I actually stumbled across it in a thrifted copy of The Junior League of Nashville’s cookbook. As soon as I saw his name beside it, I knew I had to try it — and it did not disappoint! It’s easy, nostalgic, and has that perfect mix of down-home flavor and creamy texture that makes it a keeper.

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🧂 Ingredients

• ½ cup brown sugar

• ½ teaspoon cinnamon

• ¼ teaspoon nutmeg

• 1 (16-oz) can pumpkin puree

• 1 quart vanilla ice cream, softened

• Whipped topping, optional

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👩‍🍳 Instructions

1. In a large mixing bowl (or the bowl of an electric mixer), combine the brown sugar, cinnamon, nutmeg, and pumpkin puree until smooth.

2. Add the softened vanilla ice cream and blend until fully combined.

3. Pour the mixture into a 9-inch pie pan, smoothing the top evenly.

4. Freeze for at least 4 hours, or until firm.

5. Serve topped with whipped topping and enjoy every creamy, spiced bite!

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🧁 Serving Suggestions

Dress up your Pumpkin Ice Cream Pie for any fall gathering with these easy ideas:

• Drizzle with caramel sauce or maple syrup 🍁

• Add crushed gingersnap cookies or graham cracker crumbs for crunch

• Sprinkle with candied pecans or a touch of cinnamon sugar

• Top with whipped cream and a light dusting of nutmeg for that classic holiday touch

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🧰 Equipment You May Need

(Perfect for your Lasso group)

Lasso Group Title: Pumpkin Ice Cream Pie Essentials
Lasso Description: Make this no-bake pumpkin dessert a breeze with these kitchen favorites — a reliable mixer, classic pie pan, and flexible spatulas to help you whip up a perfect frozen pie every time!

• Electric hand or stand mixer

• Mixing bowl set

• 9-inch pie pan

• Rubber spatula

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🍽️ Storage Instructions

Freeze leftovers in an airtight container for up to 2 weeks. Let the pie sit at room temperature for 10 minutes before slicing so it softens just enough to serve easily.

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💡 Expert Tips

• Let your ice cream sit out for 10–15 minutes before mixing to make blending easier.

• Want a fun twist? Pour the mixture into a premade gingersnap or graham cracker crust before freezing.

• This pie is perfect for make-ahead holiday desserts — just freeze and forget until you’re ready to serve!

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🥧 You May Also Like

• Pumpkin Bread Recipe

• Pumpkin Spice Latte Chex Mix

• Homemade Spiced Apple Cider

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