5-Ingredient Pumpkin Ice Cream Pie

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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!

 

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!
2 from 1 vote
Prep Time
15 minutes

Ingredients

  • 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

Instructions

  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.
  4. 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.

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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. 

Maria

I’m Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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CommentsLeave a reply

  1. I am so glad you shared this recipe today. I was not looking forward to making the traditional pumpkin pie and now I don’t have to! Also, thank you for letting us know about the new TODAY Food Club. I can’t wait to sign up!

  2. We always eat pie for breakfast on the day after Thanksgiving. Thanks for the link for the TODAY food club, sounds like fun. Happy Thanksgiving!

  3. This pie is perfect. I never think to mix stuff into ice cream, but adding pumpkin to it is just brilliant. I also made a caramel maple cinnamon glaze to drizzle on top. This is great for those who love pumpkin. Thanks a lot for sharing this recipe 🙂

  4. weirdly, i can’t pin this recipe! It keeps giving me this message:

    Sorry! We blocked this link because it may lead to spam.

    Ive never seen this before! Looks so yummy!

  5. We don’t celebrate Thanksgiving day in our country but still eat pumpkins. My mom really like pumpkins, so I think I will make her Pumpkin ice cream pie after reading this recipe. Thanks Maria and Josh for sharing the great recipe for family.

  6. Thanks Maria and Josh for creating this

    great recipe! you both must have a deep

    love in cooking, i guess so. I love to eat

    pumpkins too because they are rich in

    Vitamin A. I used to boiled it when I was a

    child, now I don’t eat it more often but

    still love to eat them cook with potatoes

    and beef. I love your pumpkin pie recipe

    too, It looks great and is easy to follow.

    Thanks for sharing this again!

    1. Really? Weird, I have never had that happen. Maybe grease it before adding the crust?? You shouldn’t have to though because of the butter in the crust.

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