Pumpkin Spice Nutella Swirl Ice Cream Pie

Welcome fall with this rich and creamy Pumpkin Spice Nutella Swirl Ice Cream Pie.

Cue the pumpkin treats. Fall is almost here.

And I’m not ashamed to be breaking out the pumpkin puree and pumpkin spice in late August. I’d eat pumpkin treats year round, if they were readily available.

My first pumpkin recipe of the season includes ice cream in the ingredient list. Because let’s face it, I live in Florida and it’s still HOT. I’m sure it’s still hot where most of you are, too. So a pumpkin ice cream treat is a M-U-S-T.

Rich and creamy vanilla ice cream is mixed with pumpkin puree and spices and then poured into a graham cracker pie crust. Then creamy Nutella is swirled into the ice cream. After freezing the pie overnight, Cool Whip is spread on top, followed by butterscotch chips and caramel drizzle.

There’s a whole lotta crazy goodness going on in this pie.

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Why This Pumpkin Spice Ice Cream Pie Recipe Works

There’s a reason we all go a little crazy for pumpkin spice the moment the first leaf turns yellow. It’s the flavor of comfort, of holidays, and of cozy sweaters. This recipe captures that feeling perfectly but serves it up in a cool, creamy, and refreshing new way. Ice cream pies have been a staple at family parties and potlucks for decades because they are incredibly easy to make and universally loved. Who doesn’t love pie and ice cream?

This recipe combines the best of both worlds, the classic graham cracker crust and creamy filling of an ice cream pie with the quintessential autumn flavors of pumpkin and spice. It’s a no bake dessert, which means you don’t have to heat up your kitchen, making it perfect for those early fall days that still feel a bit like summer. It’s a lifesaver when you need a stunning dessert without a lot of fuss or oven time.

But what really makes this Pumpkin Spice Ice Cream Pie recipe a keeper is the Nutella swirl. Traditional pumpkin pie is wonderful, but it can be a little one note. The rich, deep flavor of chocolate and hazelnut swirled into the sweet and spicy pumpkin ice cream is a game changer. It adds a layer of complexity and pure indulgence that you just don’t see coming. The butterscotch and caramel toppings tie it all together, creating a dessert that looks and tastes like it came from a gourmet ice cream shop, but it’s made right in your own freezer.

Ingredients for Pumpkin Spice Ice Cream Pie

The beauty of this recipe is its simplicity. We’re using straightforward, easy to find ingredients to create something truly spectacular. The key is using good quality basics, since each flavor has a chance to shine. Here’s exactly what you’ll need to get started.

For the crust:

• 1/3 C butter, melted: I prefer using unsalted butter here so I can control the saltiness, but salted will work in a pinch.
• 3 tbsp granulated sugar: This adds just a touch of sweetness to balance the buttery cracker crumbs.
• 1 1/3 C graham cracker crumbs: You can buy these pre crushed or make your own by pulsing about 9-10 full graham cracker sheets in a food processor.

For the filling:

• 1.5 quarts of vanilla ice cream, softened: Choose a good quality vanilla bean ice cream. Its creamy base is the canvas for all our other flavors.
• 3/4 C pumpkin puree: Be sure to grab 100% pure pumpkin puree, not pumpkin pie filling, which is already sweetened and spiced.
• 1/4 C granulated sugar: This helps sweeten the pumpkin puree before it’s mixed into the ice cream.
• 1 1/2 tsp pumpkin pie spice: This is the classic blend of cinnamon, nutmeg, ginger, and cloves that gives us that signature fall flavor.
• 1/2 C Nutella: This is my secret weapon! The rich, chocolate hazelnut flavor is what makes this Pumpkin Spice Ice Cream Pie unforgettable.
• 1/2 C Cool Whip: For a light and fluffy topping. You can also use sweetened whipped cream.
• 1/2 C butterscotch chips: These add a lovely sweet, buttery crunch.
• Caramel sauce for drizzling: Use your favorite store bought caramel sauce for a beautiful and delicious finishing touch.

Step-by-Step Instructions For Making Pumpkin Spice Ice Cream Pie

Making this pie is more about assembly than complicated cooking, which is why I love it for easy entertaining. Just follow these simple steps, and you’ll have a stunning dessert chilling in your freezer in no time. The hardest part is waiting for it to freeze!

Step 1: Prepare the Graham Cracker Crust

First things first, let’s get our crust ready. In a medium bowl, combine your graham cracker crumbs, 3 tablespoons of granulated sugar, and the melted butter. Stir everything together with a fork until the mixture resembles wet sand and all the crumbs are evenly moistened. Don’t be afraid to get your hands in there to make sure it’s all combined. Press this mixture firmly and evenly into the bottom of a 9 inch springform pan. Using the bottom of a measuring cup can help you get a nice, flat, compact layer. Pop the pan into the freezer to set while you prepare the filling.

Step 2: Create the Pumpkin Spice Ice Cream Filling

Make sure your vanilla ice cream is properly softened. You want it to be the consistency of thick, soft serve ice cream, easy to stir but not melted into a liquid. I usually leave mine on the counter for about 15 to 20 minutes. In a separate, smaller bowl, whisk together the pumpkin puree, the 1/4 cup of granulated sugar, and the pumpkin pie spice until it’s smooth. Scrape your softened ice cream into a large mixing bowl, then pour the pumpkin mixture over it. Use a rubber spatula to gently fold and mix them together until the color is a uniform, pale orange and no streaks remain.

Step 3: Assemble and Swirl the Pie

Take your chilled crust out of the freezer and pour the pumpkin ice cream mixture into it, spreading it into an even layer. Now for the fun part! Gently warm the Nutella in a microwave safe bowl for just 5 to 10 seconds. You just want it to be slightly more fluid and easier to drizzle. Using a spoon, drop dollops of about half the Nutella over the top of the ice cream. Take a butter knife and gently drag it through the dollops to create beautiful swirls. Repeat with the remaining Nutella. Don’t overmix, you want distinct ribbons of chocolatey goodness.

Step 4: Freeze and Finish

Cover the springform pan tightly with plastic wrap and place it in the freezer. It needs to freeze for at least 8 hours, but overnight is even better to ensure it’s completely firm and sliceable. When you’re ready to serve, remove the pie from the freezer. Gently spread the Cool Whip over the top. Sprinkle generously with the butterscotch chips and finish with a pretty drizzle of caramel sauce before slicing and serving immediately.

How To Serve Pumpkin Spice Ice Cream Pie

Serving this Pumpkin Spice Ice Cream Pie is the best part, because you get to see everyone’s eyes light up. It’s a showstopper all on its own, but a few simple touches can make it even more memorable. The key is to work quickly, as it is an ice cream pie, after all!

For a beautiful presentation, I like to run a knife dipped in hot water around the edge of the springform pan before releasing the clasp. This helps ensure a clean release every time. Use a sharp, sturdy knife, also dipped in hot water and wiped dry between cuts, to get perfect, clean slices. Transfer the slices to chilled plates to help them stay firm longer.

While the pie is already topped with deliciousness, you can certainly add a few extra flourishes to impress your guests. Here are a few of my favorite ways to serve it:

• A Dollop of Cream: A little extra whipped cream, whether it’s Cool Whip or freshly made, never hurt anyone. A sprinkle of cinnamon on top looks lovely.
• Extra Drizzles: Don’t be shy with the sauces! In addition to the caramel, a drizzle of chocolate sauce can play up the Nutella swirl beautifully.
• Add Some Crunch: For more texture, consider sprinkling some chopped, toasted pecans or walnuts over the top along with the butterscotch chips. Candied ginger would also be a delicious, spicy addition.
• Serve it À La Mode (Sort of): While it’s already ice cream, serving a small scoop of a complementary flavor like coffee or salted caramel ice cream on the side can be a fun, over the top treat for serious dessert lovers.

No matter how you serve it, this pie is perfect for Thanksgiving, a Halloween party, or just a cozy fall evening at home. It’s a dessert that feels both special and effortless.

How To Store & Reuse Pumpkin Spice Ice Cream Pie Leftovers

If you find yourself with leftovers of this delicious pie, which is a rare occasion in my house, storing it properly is key to enjoying it again later. You want to protect it from freezer burn and keep it tasting as fresh as the day you made it. The trick is to create an airtight seal to keep unwanted ice crystals out.

The best way to store leftovers is to place the entire springform pan (with the pie still in it) back in the freezer until the exposed, cut surfaces are frozen solid, about 30 minutes. Then, wrap the entire pan tightly in a layer of plastic wrap, followed by a layer of aluminum foil. This double barrier is your best defense against freezer burn. The pie will keep well for up to a week. After that, the texture of the ice cream might start to change slightly.

If you just have a few slices left, here are some tips for storing and enjoying them:

• Individual Slices: Wrap each slice individually and tightly in plastic wrap. Place the wrapped slices in a freezer safe airtight container or a freezer bag. This way, you can just pull out a single serving whenever a craving strikes.
• Quick Thaw: When you’re ready for another piece, let it sit on the counter for just 5 minutes before eating. This takes the hard chill off and makes the texture perfectly creamy again.
• Make a Milkshake: Here’s a fun idea for one or two leftover slices! Crumble a slice of the Pumpkin Spice Ice Cream Pie into a blender with about a half cup of milk. Blend until smooth for an incredibly decadent pumpkin spice milkshake. You get all the flavors of the crust, filling, and toppings in one delicious drink.

Proper storage means you can extend the enjoyment of your dessert without sacrificing quality. It’s the perfect treat to have waiting for you in the freezer on a busy weeknight.

Substitutions & Variations For Pumpkin Spice Ice Cream Pie

One of the best things about a recipe like this is how easy it is to adapt to your own tastes or what you have on hand in your pantry. This Pumpkin Spice Ice Cream Pie is a fantastic base for all sorts of creative twists. Don’t be afraid to experiment and make it your own!

If you’re looking to change things up or need to accommodate a dietary preference, here are some simple and delicious substitutions and variations to try. I always encourage a little play in the kitchen, it’s how you discover new family favorites.

Here are a few ideas to get you started:

• Crust Alternatives: Not a fan of graham crackers? This pie is wonderful with a crust made from gingersnap cookies, Biscoff cookies, or even crushed chocolate wafer cookies for a richer, darker base. Just substitute them one for one for the graham cracker crumbs.
• Ice Cream Flavors: While vanilla is a perfect neutral base, you could start with a different ice cream flavor to build on. Coffee, butter pecan, or even chocolate ice cream would all be incredible with the pumpkin and Nutella.
• Mix-In Mania: Instead of a Nutella swirl, you could try swirling in melted Biscoff cookie butter, dulce de leche, or a thick fudge sauce. You could also fold in some mini chocolate chips or toffee bits directly into the ice cream mixture for extra texture.
• Topping Swaps: The topping possibilities are endless! Swap the butterscotch chips for chopped Heath bars, mini M&Ms, or toasted coconut flakes. A sprinkle of flaky sea salt on top of the caramel drizzle is also a sophisticated and delicious touch.
• Dairy-Free Version: To make this dessert dairy free, you can use a good quality dairy free vanilla ice cream made from oat milk or cashew milk. Use vegan butter or coconut oil in the crust and top with a dairy free whipped topping. Ensure your toppings like butterscotch chips and caramel sauce are also dairy free.

Think of this recipe as a template. The combination of a crunchy crust, creamy filling, and delicious toppings is a winning formula you can customize for any season or occasion.

Pumpkin Spice Nutella Swirl Ice Cream Pie

Yield: 8

Prep Time: 8 hours 15 minutes

Total Time: 8 hours 15 minutes

Rich and creamy vanilla ice cream is mixed with pumpkin puree and spices and then poured into a graham cracker pie crust. Then creamy Nutella is swirled into the ice cream. After freezing the pie overnight, Cool Whip is spread on top, followed by butterscotch chips and caramel drizzle.

Print

Ingredients

For the crust

• 1/3 C butter, melted
• 3 tbsp granulated sugar
• 1 1/3 C graham cracker crumbs

For the filling

• 1.5 quarts of vanilla ice cream, softened
• 3/4 C pumpkin puree
• 1/4 C granulated sugar
• 1 1/2 tsp pumpkin pie spice
• 1/2 C Nutella
• 1/2 C Cool Whip
• 1/2 C butterscotch chips
• Caramel sauce for drizzling
• 9 inch springform pan

Instructions

For the crust

1. Combine the melted butter, 3 tbsp granulated sugar and graham cracker crumbs and mix until all of the crumbs are moist. Press into the bottom of a 9 inch springform pan. Place in your freezer until ready to use.

For the filling

1. Once the ice cream is completely softened (think slightly softer than soft serve) scrape into a large mixing bowl. In another mixing bowl, whisk together the pumpkin puree, pumpkin spice and the 1/4 C granulated sugar. Pour the pumpkin puree mixture into the ice cream and mix well. The ice cream should now be light orange. Pour into the prepared pie crust.
2. Soften the Nutella by placing it in a microwave safe bowl and then microwaving for 5-10 seconds. Using a spoon, spoon 1/2 of it over top of the ice cream and then use a knife to swirl it. Repeat with the remaining Nutella. Freeze for 8 hours or over night.
3. Once the pie is frozen, top with the Cool Whip by using a rubber spatula. Sprinkle with the butterscotch chips and then drizzle with caramel sauce.

5 FAQs About Pumpkin Spice Ice Cream Pie

Here are some straightforward answers to the most common questions I receive about this Pumpkin Spice Ice Cream Pie recipe.

Can I make this Pumpkin Spice Ice Cream Pie without a springform pan?

Yes, you absolutely can! A springform pan is ideal because the removable sides make it incredibly easy to get those beautiful, clean slices for a picture perfect presentation. However, if you don’t have one, a standard 9 inch deep dish pie plate will work just fine. The main difference will be in how you serve it.

When using a regular pie plate, you won’t be able to remove the entire pie before slicing. You’ll simply slice it in the pan and use a pie server to lift out each piece, just like a traditional baked pie. The first slice might be a little tricky to get out cleanly, but every slice after that should be much easier. Just be sure to press the graham cracker crust firmly into the bottom and up the sides of the pie plate to create a sturdy base. The taste will be exactly the same, which is what matters most!

How far in advance can I make this ice cream pie?

This is a fantastic make ahead dessert, which is one of the reasons I love it for holiday entertaining. You can assemble the entire Pumpkin Spice Ice Cream Pie, right up to the point before adding the final toppings, and store it in the freezer for up to one week. Make sure it’s wrapped very well, first with plastic wrap and then with foil, to prevent any freezer burn or absorption of other freezer odors.

When you’re ready to serve, simply pull it out of the freezer, remove the wrappings, and add the Cool Whip, butterscotch chips, and caramel drizzle. This takes just a couple of minutes, so you can have a stunning, ready to go dessert without any last minute stress. Making it at least a day in advance is actually recommended, as it gives the pie plenty of time to freeze completely solid, ensuring it slices beautifully.

My ice cream mixture seems too soft, will it still freeze properly?

This is a great question, as getting the right consistency is important. Your ice cream mixture should be soft and spreadable, but not a melted, soupy liquid. If you feel your ice cream became too melted while you were mixing in the pumpkin puree, don’t worry. It will still freeze perfectly, but it might take a little bit longer to become completely firm. The key is to work relatively quickly once the ice cream is out of the freezer.

To avoid this, I recommend setting a timer for 15 minutes when you take your ice cream out to soften. This is usually the sweet spot. If your kitchen is particularly warm, you might need less time. If the mixture does seem too liquidy after mixing, you can place the mixing bowl in the freezer for about 20-30 minutes to help it firm up a bit before pouring it into the crust and proceeding with the Nutella swirl. This will help keep the swirl more defined.

Can I use homemade pumpkin pie spice in this Pumpkin Spice Ice Cream Pie?

Of course! Using a homemade pumpkin pie spice blend is a wonderful idea, as it can often be more flavorful and fragrant than store bought versions. You can also customize it to your personal preference, perhaps adding more cinnamon, a pinch of cardamom, or a bit of allspice. It’s a great way to put your own signature touch on the recipe.

A classic homemade pumpkin pie spice blend is typically made with 3 tablespoons of ground cinnamon, 2 teaspoons of ground ginger, 2 teaspoons of ground nutmeg, 1 ½ teaspoons of ground allspice, and 1 ½ teaspoons of ground cloves. Whisk them all together and store in an airtight jar. For this recipe, you’ll use the same amount called for, which is 1 ½ teaspoons of your homemade blend. It will give your Pumpkin Spice Ice Cream Pie a wonderfully fresh and aromatic flavor.

What is the best way to get clean slices of ice cream pie?

Getting those sharp, clean, bakery worthy slices of an ice cream pie is all about temperature and technique. First, make sure your pie is frozen completely solid. An overnight freeze is truly best. When you’re ready to slice, prepare a tall glass of very hot water and have a clean kitchen towel handy. Dip a long, sharp knife into the hot water for about 10 seconds, then quickly wipe it dry with the towel.

The hot, dry blade will slice through the frozen pie with minimal resistance, creating a clean cut rather than a jagged edge. You must repeat this process for every single cut you make. Dip, wipe, and then slice. It might seem a little tedious, but I promise the results are worth it for that perfect slice. It also helps to let the pie sit out for just 3 to 5 minutes before slicing to take the deep chill off, making it slightly easier to cut through.

Try These Recipes Next

If you loved this easy and delicious no bake pie, you’re sure to enjoy some of my other favorite simple desserts!

• No Bake Pumpkin Spice Pudding Pie: Another amazing no bake pumpkin option that uses a creamy pudding filling for a lighter, mousse like texture.
• Twix Ice Cream Pie: For the candy bar lovers, this pie is loaded with caramel, chocolate, and crunchy Twix pieces.
• The Best No Bake Pie Recipes: A fantastic roundup of all my favorite no bake pies, perfect for when you need a dessert without turning on the oven.

I hope you have as much fun making, and eating, this pie as my family does.