Eggnog Pumpkin Ice Cream Pie Recipe

Name: Eggnog Pumpkin Ice Cream Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Crust; 20 gingersnaps, crushed (1 1/2 cups); 2 tablespoons butter, melted; Filling; 1 pint eggnog ice cream or 1 pint vanilla ice cream, softened; 1 cup pumpkin; 3/4 cup sugar; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 1 tablespoon rum or 1 tablespoon brandy; 1 cup heavy cream (whipping); whipped cream (for decoration)

Servings: persons

Crust
20 gingersnaps, crushed (1 1/2 cups)
2 tablespoons butter, melted
Filling
1 pint eggnog ice cream or 1 pint vanilla ice cream, softened
1 cup pumpkin
3/4 cup sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon rum or 1 tablespoon brandy
1 cup heavy cream (whipping)
whipped cream (for decoration)

1
Crust: In a bowl, combine gingersnap crumbs and butter or margarine. Press over bottom and up side of a 9-inch pie pan. Refrigerate about 30 minutes.
2
Filling: Spoon softened ice cream over chilled crust. Smooth surface with back of a spoon. Cover with foil or plastic wrap. Freeze until firm, about 3 hours.
3
In a bowl, combine pumpkin, sugar, cinnamon, nutmeg and rum or brandy; set aside.
4
In another bowl, beat 1 cup whipping cream until soft peaks form. Fold into pumpkin mixture. Spread over ice cream. Freeze until firm, about 4 hours.
5
For ease in serving: For easier slicing, remove from freezer and place in refrigerator 10 to 20 minutes before serving.
6
Decorate with additional whipped cream if desired.

874

kcal

Calories

Fat

133

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: Crust, 20 gingersnaps, crushed (1 1/2 cups), 2 tablespoons butter, melted, Filling, and more.

Yes, Eggnog Pumpkin Ice Cream Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.

That's it — enjoy your meal!

Eggnog Pumpkin Ice Cream Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions