Pumpkin Ice Cream Cake

Indulge in the flavors of fall with this decadent Pumpkin Ice Cream Cake, a no-bake dessert that combines creamy, spiced goodness with irresistible crunch. Featuring a buttery gingersnap cookie crust, this seasonal showstopper is layered with a luscious blend of pumpkin puree, pumpkin pie spice, and softened vanilla ice cream. Topped with a cloud of whipped cream, crunchy chopped pecans, and a sprinkle of cinnamon, this dessert brings festive flair to any occasion. Perfect for the holidays or a cozy autumn gathering, this make-ahead treat is easy to prepare and serves up to 8 slices of pure pumpkin perfection. Whether you're hosting Thanksgiving or simply craving a unique spin on ice cream cake, this recipe is the ultimate fusion of creamy and crunchy textures with warm fall spices.

Nutriscore Rating: 46/100

Prep Time:25 mins

Cook Time:0 mins

Total Time:25 mins

Servings: 8

Ingredients

• 2 cups Gingersnap cookies
• 6 tablespoons Unsalted butter
• 1 cup Pumpkin puree
• 1.5 quarts Vanilla ice cream
• 1 teaspoon Pumpkin pie spice
• 2 cups Whipped topping or whipped cream
• 0.5 cup Chopped pecans
• 0.5 teaspoon Ground cinnamon (optional, for garnish)

Directions

Step 1

In a food processor, crush the gingersnap cookies into fine crumbs. Alternatively, place the cookies in a zip-top bag and crush with a rolling pin.

Step 2

Melt the unsalted butter in a microwave-safe bowl. Mix the melted butter with the gingersnap crumbs until the crumbs are evenly moist.

Step 3

Press the gingersnap crust mixture into the bottom of a 9-inch springform pan, creating an even layer. Place the pan in the freezer to set while preparing the ice cream layer.

Step 4

In a large mixing bowl, combine the pumpkin puree and pumpkin pie spice. Stir until evenly mixed.

Step 5

Slightly soften the vanilla ice cream by letting it sit at room temperature for 5-10 minutes. Add the softened ice cream to the pumpkin mixture and stir until well combined.

Step 6

Spread the pumpkin ice cream mixture over the prepared gingersnap crust, smoothing it into an even layer with a spatula.

Step 7

Cover the ice cream cake with plastic wrap and freeze for at least 4 hours, or until firm.

Step 8

When ready to serve, remove the cake from the freezer and release it from the springform pan. Spread the whipped topping evenly over the top of the cake.

Step 9

Sprinkle chopped pecans over the whipped topping and dust with cinnamon if desired.

Step 10

Slice the cake with a sharp knife, dipping the knife in hot water and wiping it clean between cuts for smooth slices. Serve immediately and enjoy!

Nutrition Facts

Serving size	(2519.7g)

Amount per serving	% Daily Value*
Calories	6624.0

Total Fat 441.9g	0%
Saturated Fat 247.3g	0%
Polyunsaturated Fat 5.2g
Cholesterol 1291.6mg	0%
Sodium 2584.6mg	0%
Total Carbohydrate 597.9g	0%
Dietary Fiber 18.6g	0%
Total Sugars 370.1g
Protein 76.3g	0%

Vitamin D 0IU	0%
Calcium 2292.1mg	0%
Iron 20.5mg	0%
Potassium 4591.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 59.6%

Protein: 4.6%

Carbs: 35.8%