Pumpkin Ice Cream Pie in a Biscoff cookie crust-creamy, spiced, and no-bake. An easy fall dessert that's perfect for Thanksgiving.
No Bake Fall Dessert
This pie brings all the cozy fall flavors we love-pumpkin spice, creamy filling, and a crunchy Biscoff cookie crust. But let's be real: here in the Midwest, we start craving the warm flavors of fall desserts long before sweater weather arrives.
Enter this easy, no-bake Pumpkin Ice Cream Pie. The perfect make-ahead fall dessert for Thanksgiving gatherings and holiday dinners.
Or anytime you want pumpkin pie flavor with a frozen twist.
Ingredients
- Biscoff Cookies
- Butter
- Vanilla Ice Cream -- use high-quality ice cream for the best flavors. I love the Blue Bell brand if you can get it in your area.
- Canned Pumpkin Puree -- choose the can that does NOT have added spices for this recipe.
- Kosher Salt
- Cinnamon
- Nutmeg
- Sugar
- Vanilla Extract
See recipe card for quantities.
Instructions
Make the Biscoff Cookie Pie Crust:
- Make the crust by crushing Biscoff Cookies in a food processor or by placing them in a sealed plastic bag and crush. Pour into a 9 or 10-inch pie pan and add melted butter; stir well.
- Press down using the flat side of a small measuring cup to form pie crust. Bake at 350 for 8 minutes, if desired. Allow to cool completely if baking.
Make the Pumpkin Ice Cream Filling:
- In a large mixing bowl, combine the remaining ingredients and mix on low to combine or stir by hand.
- Pour into the Biscoff Cookie Crust and place in the freezer for 3-4 hours or until firm.
- Top with reserved cookie crumbs for garnish, if desired.
Hint: To slice a frozen pie, dip a sharp knife in hot water and wipe dry. Dip and dry between each slice for perfect slices.
Substitutions & Variations
- Crust - a graham cracker or ginger snap crust would be suitable for this pie, but try the Biscoff cookies if you have a chance. You won't be sad about it.
- Gluten-Free Ice Cream Pie - This pie could easily be altered to be gluten-free by utilizing a gluten-free pie crust.
Storage
Store the tightly wrapped ice cream pie in the freezer for 3-5 days for freshest quality.
Top tip
This no-bake pie can be made up to 2-3 days ahead and stored in the freezer, making it perfect for holiday prep.
FAQ
This is a perfect make-ahead dessert. You can prepare it 2-3 days in advance and keep it tightly wrapped in the freezer until ready to serve.
It will keep well for up to 2 weeks. Just be sure it's covered tightly to prevent freezer burn.
No-Graham crackers, gingersnaps, or even Oreos also work great. But Biscoff adds the best spiced flavor that pairs beautifully with pumpkin.
Freeze for at least 4-6 hours (or overnight). When ready to serve, let the pie sit out for 10 minutes to soften slightly, then dip a sharp knife in hot water between slices for clean cuts.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Pumpkin Ice Cream Pie:
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Pumpkin Ice Cream Pie
Ingredients
Method
- Make the crust by crushing Biscoff Cookies in a food processor or by placing them in a sealed plastic bag and crush. Reserve some cookie crumbs for garnish, if desired.1 8.8 oz Biscoff Cookies
- Pour crumbs into a 9 or 10-inch pie pan and add melted butter; stir well.5 Tablespoons Butter
- Press down using the flat side of a small measuring cup to form pie crust. Bake at 350 for 8 minutes, if desired. Allow to cool completely if baking.
- In a large mixing bowl, combine the remaining ingredients and mix on low to combine or stir by hand.3 cups Vanilla Ice Cream, 1 cup Pumpkin Puree, ½ teaspoon Kosher Salt, ½ teaspoon Cinnamon, ⅛ teaspoon Nutmeg, ⅛ cup Sugar, 1 teaspoon Vanilla Extract
- Pour into the Biscoff Cookie Crust and place in the freezer for 3-4 hours or until firm.
- Top with reserved cookie crumbs for garnish, if desired.
Chuckie says
I love the creaminess of this pumpkin pie. The perfect no-bake transition into Fall!
Carol Ann Robb says
A tasty hint of fall--pumpkin-y goodness even if it's still summer. And as good as the filling is, the crust is what puts this pie over the top. I suppose you can put a dollop of whipped cream on top but it doesn't need any embellishment. A tasty alternative to traditional pumpkin pie.
Chuckie says
What a beautifully written review. Thank you! You've inspired me to write the recipe for just the crust so we can use it on other pies!