Pumpkin ice cream dessert is a vintage ice cream dessert that has a creamy pumpkin flavored layer spiced with cinnamon, cloves and nutmeg between layers of graham cracker crumbs.
Pumpkin Ice Cream Dessert
Pumpkin ice cream dessert is a vintage ice cream dessert that has a creamy pumpkin flavored layer spiced with cinnamon, cloves and nutmeg between layers of graham cracker crumbs. The recipe for pumpkin ice cream dessert was adapted 1970’s church cookbook; several different versions of this dessert make an appearance in many of my vintage cookbooks with a variety of names including frozen pumpkin squares, pumpkin scrumptious and frozen pumpkin delight. After seeing this recipe in several cookbooks, I knew it had to be good!
How to Make Pumpkin Ice Cream Dessert
This layered pumpkin dessert is really simple to assemble – the longest part is allowing it to freeze before serving, so be sure to plan ahead when making this dessert. Most versions of this dessert use vanilla ice cream and a graham cracker crust, but one of the recipes used a traditional pastry pie crust and butter brickle ice cream which would also be great options. Be sure to read the tips below for other variations.
Ingredients
- 2 ½ cups graham cracker crumbs
- 1/3 cup unsalted butter, melted
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- 1/3 cup brown sugar, packed
- pinch of salt
- 1 quart (or 4 cups) vanilla ice cream, softened
- 2 cups whipped cream, plus additional for serving
Instructions
In a small mixing bowl, combine the graham cracker crumbs and the melted butter. Reserve 3/4 cup of the crumb mixture for the topping and press the rest into a 9” baking pan (round or square).
In a large mixing bowl, combine the pumpkin puree, ground cinnamon, cloves and nutmeg and brown sugar. Mix in the softened ice cream and fold in the whipped cream by hand. Pour the pumpkin mixture over the graham cracker crust; top with the remaining graham cracker crumbs. Cover the pan with foil and place in the freezer for a minimum of 12 hours to overnight before cutting into pieces to serve. Serve with additional whipped cream.
Tips for Frozen Pumpkin Dessert
- This dessert will keep in the freezer up to 45 days
- Allow to sit at room temperature for about 15 minutes to allow to easier cutting
- Can easily double this recipe; use a 9”x13” pan instead
- If substituting a traditional pastry pie crust, blind bake the pie crust until golden brown and allow to cool completely before filling (check out my recipe for no fail pie crust)
- Try substituting other flavors of ice cream: butter brickle, chocolate chip, butter pecan etc.
Made this recipe? Be sure to rate and comment below or on Instagram or Pinterest!
Want more frozen desserts? Check out these recipes:
Frozen Pumpkin Dessert
Equipment
- mixing bowls of various sizes
- 9” round or square baking pan
- foil
Ingredients
- 2 ½ cups graham cracker crumbs
- 1/3 cup unsalted butter melted
- 1 cup pumpkin puree not pumpkin pie filling
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- 1/3 cup brown sugar packed
- pinch of salt
- 1 quart or 4 cups vanilla ice cream, softened
- 2 cups whipped cream plus additional for serving
Instructions
- In a small mixing bowl, combine the 2 ½ cups graham cracker crumbs and the 1/3 cup unsalted butter. Reserve 3/4 cup of the crumb mixture for the topping and press the rest into a 9” baking pan (round or square).
- In a large mixing bowl, combine the 1 cup pumpkin puree, 1 teaspoon ground cinnamon, ¼ teaspoon ground cloves, ¼ teaspoon ground nutmeg, 1/3 cup brown sugar and pinch of salt.
- Mix in the 1 quart or 4 cups vanilla ice cream, softened and fold in the 2 cups whipped cream by hand.
- Pour the pumpkin mixture over the graham cracker crust; top with the remaining graham cracker crumbs.
- Cover the pan with foil and place in the freezer for a minimum of 12 hours to overnight before cutting into pieces to serve. Serve with additional whipped cream.
Notes
- This dessert will keep in the freezer up to 45 days
- Allow to sit at room temperature for about 15 minutes to allow to easier cutting
- Can easily double this recipe; use a 9”x13” pan instead
- If substituting a traditional pastry pie crust, blind bake the pie crust until golden brown and allow to cool completely before filling
- Try substituting other flavors of ice cream: butter brickle, chocolate chip, butter pecan etc.
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