Description
This Pumpkin Ice Cream Pie offers a delightful blend of creamy pumpkin-flavored ice cream set in a crisp vanilla wafer cookie crust. Perfectly spiced with cinnamon, nutmeg, ginger, and cloves, it’s topped with a cinnamon-scented whipped cream for an irresistible autumn treat that requires no baking and is ideal for holiday gatherings or any festive occasion.
Ingredients
Crust
- 1 1/2 cups (202g) vanilla wafer cookie crumbs
- 6 tbsp (84g) unsalted butter, melted
Filling
- 1 cup (240ml) sweetened condensed milk
- 3/4 cup canned pumpkin puree
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/8 tsp ground ginger
- 1/8 tsp ground cloves
- 1 1/2 cups (300ml) heavy whipping cream, cold
Topping
- 3/4 cup (180ml) heavy whipping cream, cold
- 1/2 cup (58g) powdered sugar
- 3/4 tsp vanilla extract
- 1/2 tsp ground cinnamon
Instructions
- Prepare the crust: Grease a 9-inch deep dish or 10-inch regular pie pan to prevent sticking and set it aside. Combine the vanilla wafer cookie crumbs and melted unsalted butter in a medium bowl, mixing until fully combined. Press this mixture evenly along the bottom and up the sides of the prepared pie pan to form the crust. Place the crust in the freezer while you prepare the filling to help it set.
- Make the filling: In a large bowl, combine the sweetened condensed milk, pumpkin puree, ground cinnamon, nutmeg, ginger, and cloves. Set this mixture aside briefly. In a separate large mixing bowl, whip the 1 1/2 cups of cold heavy whipping cream on high speed until stiff peaks form, indicating it is thick and airy.
- Fold cream into pumpkin mixture: Gently fold the whipped cream into the pumpkin and condensed milk mixture in two portions. This gentle folding preserves the airy texture and volume of the whipped cream, creating a light, creamy filling.
- Assemble and freeze: Pour the prepared filling into the chilled crust. Smooth the top gently, cover, and freeze the pie for at least 4 to 6 hours, preferably overnight, until fully set and firm.
- Make whipped cream topping: In a clean large mixing bowl, combine the 3/4 cup cold heavy whipping cream, powdered sugar, vanilla extract, and ground cinnamon. Whip on high speed until stiff peaks form, ensuring the topping is thick enough to pipe.
- Decorate and serve: Pipe the whipped cream around the edges of the frozen pie using a piping bag fitted with a decorative tip such as Ateco tip 847 for an elegant finish. Optionally, sprinkle additional cinnamon on top for extra flavor and visual appeal. Store the pie well covered in the freezer and serve chilled. Best enjoyed within two weeks for optimal freshness.
Notes
- Ensure the cold heavy cream is well chilled for easier whipping and better volume.
- Pressing the crust firmly into the pan helps it hold its shape when serving.
- Gently folding whipped cream prevents the mixture from deflating, resulting in a lighter texture.
- Use fresh spices for the best aromatic flavor.
- This pie requires freezing time; plan accordingly to allow for the 4-6 hours or overnight chill.
- Store the pie covered in the freezer, avoiding freezer burns by wrapping it tightly or using a pie container.
- This recipe does not require baking, making it simple and convenient.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
