Breyers Pumpkin Ice Cream Pie

  • SERVES 8 servings
  • Prep Time: 15 minutes
  • Cook Time: Freeze time: 4 hours Stand time: 20 minutes


  • 1 1/3 cups graham cracker crumbs
  • 1/3 cup I Can't Believe It's Not Butter!® All Purpose Sticks, melted
  • 1/4 cup granulated sugar
  • 3 cups Breyers® Homemade Vanilla Ice Cream
  • 1 cup canned pumpkin
  • 1/3 cup firmly packed light brown sugar
  • 1/2 tsp. ground cinnamon


  1. Preheat oven to 350°. Spray 9-inch pie plate with no-stick cooking spray; set aside.
  2. Combine graham cracker crumbs, I Can't Believe It's Not Butter!® All Purpose Sticks, and granulated sugar in bowl; press into bottom and up sides of prepared pie plate. Bake 10 minutes. Cool on wire rack, then freeze until ready to use.
  3. Beat Breyers® Homemade Vanilla Ice Cream (made with sustainably farmed vanilla bean) in bowl with electric mixer on low speed, just until softened. Beat in remaining ingredients until smooth. Turn into prepared crust and freeze 4 hours or overnight.
  4. Let stand 20 minutes before serving. Garnish, if desired, with whipped cream and additional cinnamon.
Nutritional Information per serving:

Calories 320, Calories from Fat 130, Total Fat 15 g, Saturated Fat 6 g, Trans Fat 0 g, Cholesterol 30 mg, Sodium 190 mg, Total Carbs 43 g, Dietary Fiber 1 g, Sugars 32 g, Protein 4 g, Vitamin A 110 %, Vitamin C 2 %, Calcium 10 %, Iron 6 %

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