This pumpkin ice cream cake has layers of creamy pumpkin-spice filling and buttery graham cracker pecan crumble. It’s a frozen, make-ahead dessert that’s perfect for Thanksgiving when you want something special without another last-minute dish to prepare.
The Pumpkin Ice Cream Cake My Mom Makes for the Holidays
My mom always bought ice cream cakes for my kids’ birthdays and has made this frozen pumpkin dessert for years. It’s similar to the Baskin-Robbins ice cream cakes we all love, only with a fall twist.
She makes it every Thanksgiving because it’s easy to make ahead and keep in the freezer until it’s time to serve. It’s an alternative to pumpkin pie, just as delicious, and an unexpected addition to the holiday dessert table. And when you’ve spent all day cooking Thanksgiving dinner, there’s nothing better than pulling dessert out of the freezer, slicing it, and being done!
Ingredients
For the crumble layers, you’ll need graham crackers, pecans, cinnamon, butter, all-purpose flour, salt, and sugar. The creamy pumpkin filling is made with heavy cream, vanilla extract, powdered sugar, egg whites, lemon juice, and cream of tartar to help the meringue hold its texture, plus pumpkin purée, plain Greek yogurt, and pumpkin pie spice.
How to Make Pumpkin Ice Cream Cake
You’ll need a few mixing bowls, a hand mixer or stand mixer, a loaf pan, and plastic wrap. The key is letting the crumble cool completely before layering it with the pumpkin filling. Here’s how to put this frozen pumpkin dessert together:
- Make the crumble.
Combine the graham cracker pecan crumble ingredients, bake for 10 minutes, and cool completely. Line a loaf pan with plastic wrap. - Make and layer the filling.
Whip the cream and meringue separately, then fold into the pumpkin mixture. Layer half the cooled crumble, the pumpkin filling, the remaining crumble, and the rest of the filling in the loaf pan.
- Freeze.
Cover with plastic wrap and freeze for at least 6 hours, until firm.
- Serve.
Flip onto a plate, lift from the pan, and remove the plastic wrap. After a few minutes, it’s ready for slicing. If you want to be extra, drizzle a little caramel sauce on top.
More Pumpkin Desserts
If you’re also tired of pumpkin pie, try my pumpkin brownies, no-bake pumpkin bites, and pumpkin crème brûlée.
Pumpkin Ice Cream Cake
Ingredients
For the crust:
- 4 graham crackers, crushed
- ¼ cup pecans, chopped
- ¼ teaspoon salt
- ⅛ teaspoon ground cinnamon
- 2 tablespoons butter, melted
- 2 tablespoons all-purpose flour
- 1 teaspoon sugar
For the filling:
- 1 ½ cups heavy cream
- ¼ teaspoon vanilla
- 11 tablespoons powdered sugar
- 3 egg whites
- 2 teaspoons lemon juice
- ¼ teaspoon cream of tartar
- 15 ounces pumpkin puree
- 6 ounces plain Greek yogurt
- 1 teaspoon pumpkin pie spice
- ½ teaspoon ground cinnamon
Instructions
Prep:
- Preheat oven to 350ºF and line a 9 x 5 x 3-inch loaf pan with plastic wrap.
Make the crust:
- In a medium bowl, combine the crushed graham crackers, pecans, flour, sugar, salt, and cinnamon. Add the melted butter and stir to form a wet, sand-like mixture.
- Spread the graham cracker mixture into a 9×9 inch square baking pan. Bake for 10 minutes, stirring twice. Remove from the oven and allow to cool completely. This frozen pumpkin pie will not turn out if you pour the cold filling into a hot crust.
Make the filling:
- In a separate bowl, whisk the heavy cream with the vanilla and 1 tablespoon powdered sugar until the whipped cream forms stiff peaks. Refrigerate.
- In a separate large bowl, beat the egg whites on medium speed until they are "frothy". Add the lemon juice and cream of tartar, then begin to mix at high speed, gradually adding the powdered sugar until stiff peaks form. Set aside.
- In a large bowl, stir together the pumpkin pureé, yogurt, pumpkin spice, and the remaining ½ teaspoon cinnamon. Gently fold egg white mixture into the pumpkin mixture, until combined. Repeat with the whipped cream.
Assemble:
- Sprinkle half of the graham cracker crust in the bottom of the lined loaf pan. Using a spatula, spread 4 cups of the pumpkin mixture over the crumble and press slightly with the spatula.
- Top the filling with the remaining graham cracker crust followed by the pumpkin mixture.
Freeze:
- Smooth the top out with the spatula and cover with plastic wrap. Freeze for at least 6 hours and up to 24 hours.
Serve:
- To serve, invert the loaf pan onto a chilled serving platter and lightly tug on the plastic wrap to remove the loaf.
- Let the frozen pie stand at room temperature for 10 minutes before slicing and serving.
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Vanessa says
Delicious frozen pumpkin pie!!
Geri says
The best frozen pumpkin pie ever!!! I always bought it, but this time I decided to make this homemade recipe and my family loved it!!
Dana says
This looks amazing! Any ideas for substituting for an egg allergy?
Laura Fuentes says
unfortunately, the egg whites are used to make a homemade version of “cool whip” so if that’s something you buy, you could use that instead.
jerri says
This recipe calls for adding 1 tablespoon powdered sugar until you achieve a stiff whipped cream. 1 tablespoon doesn’t create a stiff cream. Do you mean 1 tablespoon at a time until stiff?
Laura Fuentes says
Jerri, I only add 1 tablespoon -period- for a littler sweetness. Additional sugar won’t make the whipped cream stiffer, just sweeter. By “stiff” I meant the peaks, so the whipping cream isn’t runny and you can fold it in.
michaela :) says
this looks amazing! how did you come up with this recipe?
Laura Fuentes says
In Spain they sell frozen ice-cream in rectangular shapes in every flavor. All you do is cut a slice and serve it. Why not with pumpkin pie?