5-Ingredient Pumpkin Ice Cream Pie

5-Ingredient Pumpkin Ice Cream Pie-pumpkin ice cream pie with a simple gingersnap cookie crust and a drizzle of salted caramel sauce. This easy pie is the perfect Thanksgiving dessert!

5-Ingredient Pumpkin Ice Cream Pie Recipe

Our family isn’t crazy about pumpkin pie. Sure, we serve it at Thanksgiving because it is tradition, but it is usually the pie that only a few people touch. Don’t worry, we don’t let it go to waste, it is always breakfast. Pie for breakfast the day after Thanksgiving is a must, just so you know:)

I pretty much love everything pumpkin, except the traditional pumpkin pie. It is a texture thing! I do love this 5-Ingredient Pumpkin Ice Cream Pie. The ice cream is a game changer!

5-Ingredient Pumpkin Ice Cream Pie Recipe

This pie is the perfect dessert for Thanksgiving because it is beyond easy. You only need five ingredients: gingersnap cookies, sugar, butter, pumpkin ice cream, and salted caramel sauce.

The gingersnap cookie crust is no fail. You don’t have to stress about pie crust, the cookie crust comes out perfect every single time!

Another bonus, you can make the pie in advance. It will keep for a week in the freezer. So you can make it today and have your Thanksgiving dessert out of the way!

5-Ingredient Pumpkin Ice Cream Pie Recipe

When you are ready to serve the pie, take it out of the freezer, cut it into slices and drizzle with salted caramel sauce!

This easy 5-Ingredient Pumpkin Ice Cream Pie is a family favorite and I can’t wait to enjoy a piece on Thanksgiving. It is already in our freezer and I really, really want a piece right now, but I am waiting! The struggle is real!

And now for some fun news, we partnered with the TODAY Show to tell you about their new digital food community, TODAY Food Club. TODAY’s Food Club brings together the TODAY family, accessible chefs, and real home cooks and provides creative and accessible solutions sourced right from our own digital community. From weekly meal plans and shopping lists, to simple hacks, TODAY Food Club makes it easy for you to make and share delicious meals with the people you love.

Benefits of the TODAY Food Club include:

  • Be featured on TODAY.com, the TODAY show, in our newsletter and social channels.
  • Have your writing read by thousands of others.
  • Earn contributor badges for your website and become a TODAY insider.
  • Cook along with Al Roker, Natalie Morales, Siri Pinter and learn from our team of food experts.
  • Get our weekly newsletter featuring the best tips and recipes from the community.
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You can also create and submit an original post for one of two open challenges in the TODAY Food Club.

  • Family Favorites (like my pie): Share a recipe passed down through generations and how it has evolved over the years.
  • Super Saver: Tell us your brilliant tips for cooking and shopping for meals on a budget.

Sign up for the TODAY Food Club and join in on the fun! And there is more good news, sign up by November 30th and you will have a chance to win the Ultimate Cookware Giveaway, which includes a trip to NYC to spend a day on the set with TODAY Food. Plus, upgrade your kitchen with $3,000–worth of ZWILLING J.A.Henckels cookware and cutlery. Yahoo!!

I can’t wait to check out all of your family favorite recipes and super saver tips!

We hope you enjoy our family’s favorite 5-Ingredient Pumpkin Ice Cream Pie! It’s a winner!

5-Ingredient Pumpkin Ice Cream Pie Recipe

5-Ingredient Pumpkin Ice Cream Pie

You only need 5 ingredients to make this pumpkin pie! It the perfect fall pie!

Yield: Serves 8

Prep Time: 15 minutes

Cook Time: 10 minutes (Chill time: 2 hours)

Total Time: 2 hours 25 minutes-includes chill time


1 1/4 cups gingersnap cookie crumbs (about 30 cookies), plus a few cookies for garnish
2 tablespoons granulated sugar
5 tablespoons unsalted butter, melted
3 cups pumpkin ice cream, softened
Salted caramel sauce


1. Preheat oven to 350 degrees F. In a medium bowl, combine gingersnap cookie crumbs and sugar. Add melted butter and stir until mixture is evenly moistened. Transfer crumb mixture to 9-inch-diameter glass pie dish; press crumbs firmly and evenly onto bottom and up sides to top of dish. Bake for 10 minutes or until crust is firm. Cool crust completely.

2. Carefully spoon softened ice cream into the cooled crust. Spread with a spatula until ice cream is even. Garnish with gingersnap cookie crumbles. Cover with plastic wrap and freeze for 2 hours or until firm.

3. When ready to serve, remove the pie from the freezer. Cut into slices and drizzle with salted caramel sauce.

Note-to make the gingersnap cookie crumbs, you can use a food processor or put the cookies in a large Ziploc bag and pound the cookies with a rolling pin until crushed. The pie will keep in the freezer for a week.

Follow twopeasandpod on Instagram and show us what recipes you are making from our blog! Use the hashtag #twopeasandtheirpod! We want to see what you are making in your kitchen!

Follow twopeasandpod on Instagram and show us what recipes you are making from our blog! Use the hashtag #twopeasandtheirpod! We want to see what you are making in your kitchen! 

Disclosure-this post is in partnership with The TODAY Show, but our opinions are our own. Thank you for supporting the brands that continue to make Two Peas and Their Pod possible. 

Categories: Desserts Frozen Desserts Holiday Pies/Tarts Thanksgiving Vegetarian