This submit could include affiliate gross sales hyperlinks. Please learn my disclosure coverage.
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 really like pumpkin within the Fall! It’s exhausting to have sufficient time to get pleasure from all of the issues I need to. This ice cream pie is completely on that record and one of many nice issues about it’s that you would be able to make it when you’ve got time, freeze it and luxuriate in it once you’re prepared. Good for a busy season! Want another excuse to make it?
- Simple 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 the whole lot collectively, add it to your crust and freeze.
- Flavorful. Not solely is the creamy filling stuffed with pleasant pumpkin taste, however it additionally makes use of heat fall spices to make it further festive. Plus, the vanilla wafer crust gives 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 at all times tremendous satisfying — particularly when it’s all dressed up for the autumn holidays!
Elements and Substitutions
You’re going to like how few components are wanted for this pie. Right here’s a number of suggestions that can assist you collect what you’ll want. Full ingredient quantities will be discovered within the recipe card.
For the Vanilla Wafer Crust
- Vanilla wafer cookie crumbs: You need to use any model of vanilla wafer cookies (and even graham crackers) you’ve got readily available. I used Nilla Wafers.
- Unsalted butter: Binds the crust collectively. I used melted unsalted butter, however salted butter is okay 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: Make sure to use canned pumpkin puree, as selfmade puree typically 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. Make sure 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. Preserve the cream chilly till it’s time to whip it.
- Powdered sugar: This was ignored of the photograph – whoops! – however don’t go away it out of your whipped cream. It retains it steady in order that it received’t wilt.
- Vanilla extract: For taste.
- Floor cinnamon: For adornment, elective.
Methods 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 acquainted with the recipe with these step-by-step photos.
Make the Vanilla Wafer Crust
- Mix crust components: 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 pace till stiff peaks kind.
- Fold into pie filling. Fold the whipped cream into the spiced combination in two components.
- 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 pace till stiff peaks kind.
- Beautify 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.
- Take pleasure in!
Suggestions for Success
These fast suggestions and tips will make this simple pie even simpler to make. Don’t miss them!
- Use a meals processor: The simplest approach to crush your wafer cookies is by grinding them in a meals processor. It’s tremendous quick and ensures you get a effective crumb. In case you don’t have one, place the cookies right into a sealed bag, then crush them with a rolling pin.
- Use actual pumpkin puree: While you’re in search of pumpkin puree within the retailer, don’t get confused by pumpkin pie filling; they don’t seem to be 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 need to keep away from selfmade puree as a result of they typically include extra liquid and will trigger ice to kind in your pie.
- Preserve the heavy whipping cream chilly: Chilly cream whips up quicker and fluffier than heat cream. If it’s too heat, it received’t whip correctly.
- Whip to stiff peaks: If you’re new to creating whipped cream you is likely to be unfamiliar to the time period stiff peaks. As cream is whipped at excessive pace it turns into thicker and thicker till it may maintain its form as a substitute of flopping over when the whisk is eliminated. Because the whisk comes out of the combination, the cream ought to arise in pointed peaks.
How Lengthy Can You Preserve Ice Cream Pie within the Freezer?
Preserve the pie nicely lined and luxuriate in inside 2 weeks for one of the best taste and texture. It might doubtlessly be saved within the freezer for as much as a month, however the longer it sits the extra possible it’s going to begin to get icy and lose taste.
Variation Concepts
In case you’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 favor, go for it! I like to recommend including a bit cinnamon for taste. You may as well use a pre-made graham cracker crust to avoid wasting time.
- Prime with caramel sauce: Costume your pie up with a drizzle of Do-it-yourself 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 number 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.
Recipe
Pumpkin Ice Cream Pie
Prep Time: 40 minutes
Chill Time: 4 hours
Prepare dinner Time: 0 minutes
Whole Time: 4 hours 40 minutes
Yield: 10-12 slices
Class: Dessert
Methodology: No Bake
Delicacies: American
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!
Elements
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
Directions
Make the Crust
- Grease a 9-inch deep dish pie pan or 10-inch common pie pan. Put aside.
- Mix vanilla wafer cookie crumbs and melted butter in a medium bowl and blend till mixed.
- Pour the combination into the ready pan and press into a fair layer on the underside and up the edges. Put the crust within the freezer when you make the filling.
Make the Filling and Assemble
- Mix the sweetened condensed milk, pumpkin puree and spices in a big bowl. Put aside.
- Add the heavy whipping cream to a big mixing bowl and whip on excessive pace till stiff peaks kind.
- Gently fold the whipped cream into the sweetened condensed milk combination in two components. Watch out to not deflate the whipped cream.
- Pour the ice cream into the ready crust and freeze not less than 4-6 hours or in a single day.
End the Pie
- 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 pace till stiff peaks kind.
- Pipe the whipped cream across the border of the pie. I used Ateco tip 847.
- Garnish with further cinnamon, if desired.
- Retailer the pie nicely lined within the freezer till able to serve. Greatest if eaten inside 2 weeks.
Notes
- Spices: In case you’d favor, you’ll be able to swap out the separate spices within the filling for about 1 1/2 tsp pumpkin pie spice.
- Pumpkin puree: Make sure to use canned pumpkin puree, as selfmade puree typically has an excessive amount of moisture and will make your pie icy. Don’t use pumpkin pie filling.
- Heavy whipping cream: This have to 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
