Pumpkin Ice Cream Pie Recipe serves 8
PREP TIME 15 Minutes
FREEZE TIME 240 Minutes
Stand Time 20 Minutes

Nutritional Facts

Serving Size 1 serving
Amount Per Serving
Calories 320
Calories from Fat 130
Total Fat 15 g
Saturated Fat 6 g
Trans Fat 0 g
Cholesterol 30 mg
Sodium 190 mg
Total Carbs 43 g
Dietary Fiber 1 g
Sugars 32 g
Protein 4 g
Vitamin A 110 %
Vitamin C 2 %
Calcium 10 %
Iron 6 %

Pumpkin Ice Cream Pie


  • 1 1/3 cups graham cracker crumbs
  • 1/3 cup I Can't Believe It's Not Butter!® All Purpose Sticks, melted
  • 1/4 cup granulated sugar
  • 3 cups Breyers® Homemade Vanilla Ice Cream
  • 1 cup canned pumpkin
  • 1/3 cup firmly packed light brown sugar
  • 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, I Can't Believe It's Not Butter!® All Purpose Sticks, 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.
  • See nutrition information for fat and saturated fat content.

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