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A Nutella ice cream pie in a glass pie dish with two slices removed

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


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.


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


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.


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


  • 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