March 2, 2024

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Creamy Pumpkin Icebox Pie – A Southern Soul

3 min read
Creamy Pumpkin Icebox Pie - A Southern Soul

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Creamy Pumpkin Icebox Pie is a mind-blowing fall dessert that will win you over after just one bite! With a smooth, silky texture and a graham cracker crust, this easy-to-make pie is terrific for any autumn occasion and perfect to add to your holiday menu.

Slice of Pumpkin Icebox Pie served on a blue plate with whipped cream.

If you are craving something sweet, that’s loaded with pumpkin flavor and warm fall spices, look no further than this Creamy Pumpkin Icebox Pie. It’s a cool twist on traditional pumpkin pie that’s simple to make with a few store-bought shortcuts.

Over the past month or so, I’ve made this recipe several times, and my family has gone crazy over it. I know I’ve said that about other desserts that I’ve made, but this one…well, even my “I’m not a big pumpkin fan” husband has been caught sneaking a slice.

What Makes This Pumpkin Pie So Special?

Two things make this pie so unique. First is the warm flavors of pumpkin pie spice mixed with sweet vanilla ice cream. They go together marvelously, like it was meant to be.

Next, it’s all about the texture. The filling is super creamy, and when combined with a simple graham cracker crust, you’ve got a match made in heaven!

Ingredients for Creamy Pumpkin Icebox Pie.

Ingredients Needed For Creamy Pumpkin Pie

  • Brown Sugar
  • Pumpkin Purée – make sure not to use pumpkin pie filling
  • Vanilla Ice Cream – use your favorite brand
  • Vanilla
  • Pumpkin Pie Spice – you can use store-bought or make your own with this recipe.
  • Cinnamon
  • Salt
  • Graham Cracker Pie Crust

How To Make This Pie Recipe

The hardest thing about making this pie is waiting for it to freeze! You don’t need a stand mixer, hand mixer, or any fancy equipment. And it uses simple ingredients that are classics in just about any pumpkin dessert.

  • In a small saucepan, cook the brown sugar, pumpkin purée, pumpkin spice mix, vanilla, cinnamon, and salt until the sugar has melted. Place it in the refrigerator to cool.
  • Take the ice cream out of the freezer to soften while the pumpkin filling cools.
  • Mix the softened ice cream and the pumpkin filling together and pour into the prepared pie shell. Cover and place in the freezer to set until fully frozen.
  • Slice, add a dollop of whipped cream, and dig in!
Ice cream and pumpkin mixture in a bowl for pumpkin pie recipe.

How Long Do You Freeze Pumpkin Icebox Pie?

For this recipe, it’s essential to ensure that the pie is frozen so that it sets correctly. Freeze it for a minimum of 6 hours, but I highly recommend overnight.

How To Store Leftovers

For any leftovers, cover the pie and store it in the freezer. It will keep for up to 3 weeks.

Sliced Creamy Pumpkin Icebox Pie with graham cracker crust.

More Holiday Dessert Recipes

Slice of Creamy Pumpkin Icebox Pie with whipped cream served for dessert on a blue and white plate.

Last But Not Least…

I love hearing from you, so please leave a rating and a comment if you don’t mind. And don’t forget to follow me on Instagram and tag me with a photo.

Slice of Creamy Pumpkin Icebox Pie with whipped cream served for dessert on a blue and white plate.

Creamy Pumpkin Icebox Pie

Creamy Pumpkin Icebox Pie is a mind-blowing fall dessert that will win you over after just one bite! With a smooth, silky texture and a graham cracker crust, this easy-to-make pie is terrific for any autumn occasion and perfect to add to your holiday menu.

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Course: Dessert

Cuisine: American

Prep Time: 10 minutes

Cook Time: 5 minutes

Freeze Time: 6 hours

Total Time: 6 hours 15 minutes

Servings: 8 slices

Ingredients

  • 1/4 cup brown sugar
  • 3/4 cup pumpkin puree
  • 3/4 teaspoon pumpkin pie spice
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon vanilla
  • 1 quart vanilla ice cream
  • 1 prepared graham cracker crust

Instructions

  • In a small saucepan, add brown sugar, pumpkin, pumpkin pie spice, cinnamon, salt, and vanilla. Whisk together and cook until the sugar has melted. Place in the refrigerator to cool for 5 minutes.

  • Remove the ice cream from the freezer and place it on the counter to soften.

  • Mix the ice cream and the pumpkin mixture and stir with a wooden spoon until well blended. Pour into the prepared pie shell. Cover and place in the freezer for 6 hours or overnight.

  • To serve, slice the pie, and top it with whipped cream if desired. Store leftover pie in the freezer.

Slice of Pumpkin Icebox Pie served on a blue plate with whipped cream.

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