Ice Cream Pumpkin Pie recipe

Preparation Time: 3 hours

This easy peasy pud is perfect for serving at Christmas if you have unexpected guests, or throughout the year if you want an easy yet delicious dessert that the whole family will love.


  • 150g digestive biscuit crumbs
  • 70g butter, melted
  • 500g vanilla ice cream
  • 60g dark brown sugar
  • Pinch salt
  • 125g pumpkin puree
  • 1/4 tsp. ground cinnamon + 1/4 tsp. allspice


  1. Combine the digestive crumbs and butter in a bowl, then press evenly into the base of a 23cm lined springform cake tin. Chill until firm.

  2. In a bowl, combine the sugar, salt, pumpkin, cinnamon and allspice. Add the ice cream (works best if the ice cream has been out of the freezer for a while), and stir until well combined. Spoon over the digestive biscuit base and smooth out, then cover with cling and freeze for three hours.

If you like, you could use chocolate biscuits for the base or you could stir chocolate chunks through the pumpkin filling. Recipe serves 8.

Recipe Details:

  • Author: Laura Young.
  • Published:

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