Frozen Butter Pecan Pumpkin Pie is a fabulous no-bake dessert that is perfect for fall. It’s also a great make-ahead dessert that doesn’t require hardly any effort and it’s easy to make gluten-free.
To help support our blogging activities, our site contains affiliate links. If you make a purchase from a link on our site, we may receive a small percentage of that sale, at no extra cost to you. Blessed Beyond Crazy is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
Calling All Pumpkin Lovers!
Okay, I admit that I am one of those people that love all things pumpkin. As soon as I flip our calendar over to September I start thinking about cooler weather, bonfires, hay-rack rides, S’mores, hot chocolate, and my love for pumpkins 🙂
Constructing the Pie!
First, allow the butter pecan ice cream to soften just enough to be able to scoop it into a graham cracker pie crust. For this recipe, I purchased an Oreo graham cracker crust. However, you can easily make your own or modify it to be a gluten-free crust.
Next, using the back of a large spoon or spatula, gently pat the ice cream into the crust and smooth the top with a spatula or the back of a large spoon. Freeze for 2 hours.
Another layer is created using a combination of pumpkin, sugar, spices, and whipped heavy cream. Let me tell ya… I could literally eat this right out of the bowl! So yummy!
Carefully spread the pumpkin mixture over the frozen ice cream, smoothing the top with the back of a spoon. Freeze another 2 hours, or until firm.
Although it is tempting to dig right in, it’s best to remove the pie from the freezer 15 minutes before slicing. Garnish each slice with fresh pecans, a drizzle of chocolate syrup and caramel sauce, and/or a dollop of whipped cream.
- 1 qt butter pecan ice cream (*gluten free option - I like Breyer's brand)
- 1 (9 inch) store purchased Oreo pie crust (*gluten free option - use gluten free graham crackers to make crust)
- 1 cup canned pumpkin, without spices added
- 1/4 tsp ground ginger
- 1/4 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 cup granulated sugar
- 1 cup heavy whipping cream, whipped
- 1/2 cup chocolate syrup (*gluten free version - I used Hershey's brand)
- 1/2 cup caramel ice cream topping (*gluten free option - I used Smucker's Simple Delights Salted Caramel Sauce. I personally called the company and they assured me that as of this writing this particular product is considered gluten free).
- 1 dollop whipped topping (garnish)
- Scoop softened ice cream into a graham cracker pie crust. Using the back of a large spoon or spatula, gently pat the ice cream into the crust and smooth the top with a spatula or the back of a large spoon.
- Freeze for 2 hours, or until firm.
- In a small mixing bowl, combine pumpkin, ginger, cinnamon, nutmeg, and sugar. Fold in whipped cream.
- Spread mixture over top of ice cream.
- Cover and freeze for 2 hours, or until firm.
- Remove from freezer 15 minutes before serving.
- Garnish with a drizzle of chocolate and caramel ice cream topping, a dollop of whipped cream, and pecans.
Since the colors of the butter pecan ice cream + the orange pumpkin layer, topped with a drizzle of chocolate and caramel syrup are so vibrant, they remind me of tiger stripes.
Wouldn’t this be a fun dessert to serve at a Halloween party? You could also add a few Halloween sprinkles for another fun touch.
Finally, instead of serving pie slices, you can cut the dessert into squares. Either way, this really is a great recipe.
Blessed Beyond Crazy is honored to have this recipe featured in the 2015 November edition of Bella Magazine.
Disclaimer: Manufacturers’ formulations and policies may change at any time, therefore it’s important to always read product labels yourself. Please contact the manufacturer with concerns. We have found that most companies are eager to help answer your questions.
More great recipes: