organic pumpkin puree with vanilla ice cream pie

Pumpkin Ice Cream Pie

This is an easy and fun way to get your kids involved and to use up that can of organic pumpkin puree.  I recommend not allowing your ice cream to get too soft.  Also please pay attention to the brand and quality of the ice cream you choose.

Course Dessert
Cuisine Autumn
Keyword pumpkin puree, vanilla ice cream, ginger snap cookies, easy, frozen treat, pie, fun for kids to make
Prep Time 30 minutes
Total Time 30 minutes
Servings 8 people


  • 1 container natural vanilla ice cream make sure you choose the least whole ingredient ice cream
  • 1 can organic pumpkin puree
  • 2 cups ginger snap cookies
  • 1 tbsp pumpkin spice We made our own.
  • 1 cup heavy whipping cream
  • 2 tbsp powdered sugar
  • 1 tsp vanilla extract
  • 1/2 cup pistachio chopped small


  1. Soften vanilla ice cream by leaving it out for 15 minutes. 

  2. Cut two sections of place parchment paper that are the same width of the 9" x 9" pan.  Overlap, placing each paper cross the other so that they lie perpendicular of each other.  Attach the paper with clothes pins.

  3. Mix the pumpkin pie spice with organic pumpkin puree in a separate bowl.

  4. Meanwhile, process the ginger cookies in a food processor or place in a ziplock and smash with a cup. Add to the paper lined pan and spread evenly.  Flatten firmly with your hand or the bottom of a cup.    

  5. Fold the the pumpkin into the vanilla ice cream

  6. Pour the ice cream mixture on top of the cookie base and smooth to a nice finish with a spatula.

  7. Seal with plastic wrap and freeze overnight.

  8. Lastly, whip up the heavy cream with a hand held mixer in a cold stainless bowl, until soft peaks form. Add powdered sugar and vanilla, then continue to whip until combined and cream holds it's shape.

  9. Serve with sprinkled chopped pistachios on top and a dollop of whipped cream on the side.