This pumpkin pie has a buttery, graham cracker crust that’s fast, easy, and the crunchy crumbs are the perfect contrast to the creamy filling. This ice cream pie is comprised of a luscious filling made from ice cream, pure pumpkin, brown sugar, cinnamon, ginger, and nutmeg, all cocooned in a buttery cookie crumble crust and drizzled with cinnamon Chocolate Sauce. It is basically a pumpkin ice cream sundae with a fabulous contrasting crunch that everyone goes crazy for.

The filling is made with one of Breyers new 36 Gluten Free Varieties. They have four versions of vanilla – Natural, French, Extra Creamy, and Homemade. The Extra Creamy sounded good to me and it delivered. It’s definitely very creamy, smooth, and helped create a perfectly creamy pie filling.


  • 1 qt. vanilla ice cream softened
  • 1 cup pure pumpkin
  • 1/2 cup packed brown sugar
  • 3/4 teaspoon ground cinnamon
  • 1/2 tsp each ground ginger, ground nutmeg
  • 1/4 teaspoon salt
    Cookie Crumble Crust
  • 1 cup flour
  • 1/2 cup butter softened
  • 1/2 cup roughly chopped pecans
  • 1/4 cup packed brown sugar
  • 1/4 teaspoon salt
  • Cinnamon Chocolate Sauce
  • 1 tablespoon unsalted butter
  • 1/3 cup heavy cream
  • 4 oz. semi-sweet baking chocolate chopped
  • 1 teaspoon corn syrup optional**
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon optional
  • pinch of salt
  • taking a bite of ice cream pie with vanilla ice cream, pure pumpkin, and chocolate sauce


  1. Mix all of the Cookie Crumble ingredients together then spread evenly over a foil-lined cookie sheet. Bake at 400 degrees for 10 minutes, or until lightly golden.
  2. Break up the baked Cookie Crumble. Set aside 3/4 cup to garnish pie. Press remaining crumble firmly into the bottom and up the sides of a lightly greased 9-inch pie pan to create the crust.
    Ice Cream Filling
  3. Mix all of the ingredients for ice cream filling until well blended then spoon over crust. Sprinkle with reserved cookie crumble and cover tightly with plastic wrap.
  4. Freeze until completely firm, at least 3 hours. If freezing for an extended period of time, double wrap in plastic wrap then wraps in foil to avoid freezer burn.
    Chocolate Sauce
  5. Melt butter in heavy cream in a medium saucepan over medium heat, stirring occasionally. Once butter has melted, stir in chocolate until melted and smooth.
  6. Stir in corn syrup, vanilla, and cinnamon. Remove from heat and cool to room temperature.
  7. Use immediately or store in an airtight container in the refrigerator for up to 2 weeks. To reuse, heat in the microwave or on the stove.
  8. Let pie sit out for 10-20 minutes before serving. Garnish with whipped cream if desired and drizzling with chocolate sauce.