Pumpkin Mousse Ice Cream Pie Recipe

Name: Pumpkin Mousse Ice Cream Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups gingersnap cookies crushed; ⅓ cup butter or margarine, melted; 1/4 cup sugar; 1 pint vanilla ice cream; 1 cup pumpkin; 3/4 cup sugar; 1 1/2 teaspoons pumpkin pie spice; 8 ounces heavy whipping cream; 1/2 teaspoon vanilla extract; 1 Jar caramel ice cream topping or butterscotch; 1/2 cup pumpkin; 1/2 teaspoon pumpkin pie spice

Servings: persons

1 1/4 cups gingersnap cookies crushed
⅓ cup butter or margarine, melted
1/4 cup sugar
1 pint vanilla ice cream
1 cup pumpkin
3/4 cup sugar
1 1/2 teaspoons pumpkin pie spice
8 ounces heavy whipping cream
1/2 teaspoon vanilla extract
1 Jar caramel ice cream topping or butterscotch
1/2 cup pumpkin
1/2 teaspoon pumpkin pie spice

1
Combine gingersnap crumbs with butter and sugar in small bowl.
2
Press onto bottom of 9 inch pie plate.
3
Bake in preheated 375~ oven for 8 minutes.
4
Cool.
5
Soften ice cream; spread over gingersnap crust.
6
Freeze until firm.
7
Combine pumpkin, sugar and spice in medium bowl.
8
Beat whipping cream and vanilla in small bowl until stiff; fold into pumpkin mixture.
9
Spoon over ice cream.
10
Freeze until firm.
11
Serve with topping.
12
TOPPING: Combine ice cream topping with pumpkin and spice.
13
Mix well.

838

kcal

Calories

Fat

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: 1 1/4 cups gingersnap cookies crushed, ⅓ cup butter or margarine, melted, 1/4 cup sugar, 1 pint vanilla ice cream, and more.

Yes, Pumpkin Mousse 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!

Pumpkin Mousse Ice Cream Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions