Pumpkin Ice Cream Pie

Pumpkin Ice Cream Pie

Preparation Time15 mins Makes 8 servings

Try Pumpkin Ice Cream Pie with Breyers® Ice Cream! It’s a cool twist on the classic dessert and is perfect for a Thanksgiving feast!

Nutritional Information


320 (1 serving)

Calories from Fat

130 (1 serving)

Total Fat

15g (1 serving)

Saturated Fat

6g (1 serving)


30mg (1 serving)


190mg (1 serving)

Total Carbs

43g (1 serving)

Dietary Fiber

1g (1 serving)


32g (1 serving)


4g (1 serving)


10% (1 serving)


6% (1 serving)

Vitamin C

2% (1 serving)

Vitamin A

110% (1 serving)

Ingredients List
  1. 1 1/3 cups graham cracker crumbs
  2. 1/3 cup butter, melted
  3. 1/4 cup granulated sugar
  4. 3 cups Breyers® Homemade Vanilla Ice Cream
  5. 1 cup canned pumpkin
  6. 1/3 cup firmly packed light brown sugar
  7. 1/2 tsp. ground cinnamon



1. Preheat oven to 350°. Spray 9-inch pie plate with no-stick cooking spray; set aside.

2. Combine graham cracker crumbs, butter, and granulated sugar in bowl; press into bottom and up sides of prepared pie plate. Bake 10 minutes. Cool on wire rack, then freeze until ready to use.

3. Beat Breyers® Homemade Vanilla Ice Cream in bowl with electric mixer on low speed, just until softened. Beat in remaining ingredients until smooth. Turn into prepared crust and freeze 4 hours or overnight.

4. Let stand 20 minutes before serving. Garnish, if desired, with whipped cream and additional cinnamon.