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.
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Recipe Information
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)
Instructions
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.
Melt the unsalted butter in a microwave-safe bowl. Mix the melted butter with the gingersnap crumbs until the crumbs are evenly moist.
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.
In a large mixing bowl, combine the pumpkin puree and pumpkin pie spice. Stir until evenly mixed.
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.
Spread the pumpkin ice cream mixture over the prepared gingersnap crust, smoothing it into an even layer with a spatula.
Cover the ice cream cake with plastic wrap and freeze for at least 4 hours, or until firm.
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.
Sprinkle chopped pecans over the whipped topping and dust with cinnamon if desired.
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
Calories |
6624 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 441.9 g | 567% | |
| Saturated Fat | 247.3 g | 1236% | |
| Polyunsaturated Fat | 5.2 g | ||
| Cholesterol | 1292 mg | 431% | |
| Sodium | 2585 mg | 112% | |
| Total Carbohydrate | 597.9 g | 217% | |
| Dietary Fiber | 18.6 g | 66% | |
| Total Sugars | 370.1 g | ||
| Protein | 76.3 g | 153% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2292 mg | 176% | |
| Iron | 20.5 mg | 114% | |
| Potassium | 4591 mg | 98% | |
*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.
