Pumpkin Ice Cream Pie with Nutella

A fluffy pumpkin ice cream pie filling is flavored with fall spices and poured into a crunchy Oreo cookie crust, then drizzled with Nutella! This indulgent Pumpkin Ice Cream Pie is an easy no-bake dessert that’s guaranteed to get devoured.

Easy Pumpkin Ice Cream Pie with Nutella

Those of us who love ice cream want the rest of the world to know that it’s a year-round dessert. It doesn’t matter how chilly it is outside! Cold, sweet and creamy ice cream is always super satisfying. And the same goes for ice cream pie!

This festive fall pie is a crowd-favorite at Thanksgiving, and it’s so much easier to make than your traditional pumpkin pie. I know plenty of people who love pumpkin flavor but aren’t crazy about the texture of pumpkin pie. This easy icebox version is the perfect alternative!

Not only is the creamy filling full of delightful pumpkin flavor, but it also uses warm fall spices to make it extra festive. The Oreo crust provides a buttery, chocolatey base that wonderfully complements the pretty drizzle of Nutella on top. Are you drooling yet?

What You’ll Need

You’re going to love how few ingredients are needed for this pie. They’re all very easy to get your hands on!

For the Oreo Cookie Crust

• Oreo Cookies: Ground into a fine crumb. No need to remove the filling.
• Butter: Melted.

For the Pumpkin Ice Cream Filling

• Cream Cheese: Room temperature.
• Sugar
• Pumpkin Puree: Be sure to use canned pumpkin puree, as homemade puree has too much moisture.
• Pumpkin Pie Spice: This combines cinnamon, ginger, nutmeg, allspice and cloves into one amazing seasoning.
• Cool Whip: For a lighter consistency.
• Nutella: You’ll have to melt this gently in the microwave before drizzling it over the pie.

How to Make Pumpkin Ice Cream Pie

The crunchy cookie crust for this pie comes together in minutes. And guess what – you don’t even need an ice cream maker to prepare the filling! It’s one of the easiest things ever, and nobody ever knows I didn’t use a machine.

Make the Crust

Grind Oreos: Crush the Oreos into a fine crumb. You can do this with a food processor or place the Oreos into a sealed bag, then crush them up with a rolling pin.

Add Butter: Mix the Oreo crumbs with the melted butter.

Form Crust & Chill: Press the crust into the bottom of a greased 9 or 10 inch pie pan. Set the crust in the freezer while you make the filling.

Make the Filling & Assemble

Combine Cream Cheese & Sugar: Combine the cream cheese and sugar with a mixer until smooth.

Add Pumpkin & Pumpkin Spice: Add the canned pumpkin and the pumpkin pie spice, mixing well to combine.

Add Cool Whip: Stir in the Cool Whip.

Pour into Crust: Pour the filling into the prepared pie crust.

Drizzle with Nutella: Heat the Nutella in the microwave for 15-20 seconds, until it’s pourable. Drizzle it on top of the pie.

Let Set: Allow the pie to freeze completely before serving it. This should take about 3 hours.

Tips for Success

These quick tips and tricks will make this easy pie even easier. Make sure you don’t miss them!

• Melt Butter & Use Room Temperature Cream Cheese: It’s important that you fully melt your butter and soften your cream cheese for the crust and the filling, respectively. This helps everything combine properly so the pie turns out just right.
• Use a Food Processor: The easiest way to crush your Oreos is by grinding them in a food processor. It’s super fast and ensures you get a fine crumb.
• Save Time with a Pre-Made Crust: Even though the Oreo crust is incredibly quick and simple, you can save some time by using a pre-made pie crust.
• Freeze Until Fully Set: Make sure your Oreo crust is completely set before you pour in the filling. Then, be sure to freeze the pie until the pumpkin ice cream is frozen. That way, you’ll be able to cut it into slices with ease.

Variation Ideas

If you’re looking to change up this ice cream pie, there are plenty of things you can choose to do a little differently. Here are some yummy options!

• Make a Graham Cracker Crust Instead: This pie tastes just as yummy with a graham cracker crust, so if that’s what you prefer, go for it! I recommend adding a little cinnamon for flavor.
• Top with Caramel Sauce: Not the biggest fan of Nutella? Drizzle your pie with this Homemade Caramel Sauce instead. It’s perfection! And it goes great with the spiced pumpkin flavor of the filling.
• Add Chopped Nuts: You can also top your pie with chopped nuts, if desired. Pecans, almonds, walnuts—whatever you like! Toast them up for extra crunch and flavor.
• Top with Whipped Cream: You could top your pie with a dollop of Cool Whip, or you could use this Easy Homemade Whipped Cream! The choice is yours.

How Long Can You Keep Ice Cream Pie in the Freezer?

This pie could potentially be kept in the freezer for up to a month, but I recommend enjoying it within 2 weeks of making it. If the ice cream sits in the freezer for much longer, it will start to get a bit icy and lose a little flavor. But as long as you store it well covered, this shouldn’t start happening any sooner than 2 weeks.

Recipe

Pumpkin Ice Cream Pie with Nutella

• Author: Lindsay
• Prep Time: 30 minutes
• Cook Time: 0 minutes
• Total Time: 3 hours 30 minutes
• Yield: 12
• Category: Dessert
• Method: No Bake
• Cuisine: American

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Description

A fluffy pumpkin ice cream pie filling is flavored with fall spices and poured into a crunchy Oreo cookie crust, then drizzled with Nutella! This indulgent Pumpkin Ice Cream Pie is an easy no-bake dessert that’s guaranteed to get devoured.

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Ingredients

For the Oreo Cookie Crust

• 1 1/2 cups Oreo crumbs (about 15 Oreos)
• 1/4 cup butter, melted

For the Pumpkin Ice Cream Pie Filling

• 8 oz cream cheese, softened
• 1/2 cup sugar
• 3/4 cup canned pureed pumpkin
• 1 1/2 tsp pumpkin pie spice
• 8 oz Cool Whip
• 1/4 cup Nutella

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Instructions

Make the Crust

1. Crush the Oreos into a fine crumb. I like to use my food processor.
2. Mix the Oreo crumbs with the melted butter.
3. Press into the bottom of a greased 9 or 10 inch pie pan. Set in the freezer while you make the filling.

Make the Filling & Assemble

1. Mix the cream cheese and sugar together with a mixer until smooth.
2. Add the canned pumpkin and pumpkin pie spice and mix well.
3. Stir in the Cool Whip.
4. Pour the filling into the pie crust.
5. Heat Nutella in microwave for 15-20 seconds, until pourable. Drizzle on top of pie.
6. Allow to freeze completely before serving.

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Notes

• Makes 12-14 slices
• Store well-covered in the freezer for up to 2 weeks for the best results

Nutrition

• Serving Size: 1 Slice
• Calories: 241
• Sugar: 18.6 g
• Sodium: 94.2 mg
• Fat: 16.4 g
• Carbohydrates: 22.7 g
• Protein: 2.2 g
• Cholesterol: 25.8 mg

Keywords: cream cheese pumpkin pie, icebox pie, no bake pumpkin pie

More Pumpkin Desserts to Try

Every fall, my dessert menu is all things pumpkin. The following recipes are some of my proudest creations!

• Pumpkin Cupcakes with Cinnamon Maple Icing
• Pumpkin Cheesecake
• Cinnamon Sugar Pumpkin Muffins
• Pumpkin Chocolate Chip Cookies

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