Pumpkin Fall Dessert

Let yourself fall into the delicious flavors of Autumn with this Pumpkin Fall Dessert. The buttery crust is made with both graham crackers and gingersnap cookies, and the filling is an amazing ice cream and pumpkin combo perfectly spiced with all those classic Fall flavors.

Pumpkin Fall Dessert is a chilled treat made with ice cream and all the seasonal spices of Fall.

Pull out your ground cinnamon, ground ginger, and ground nutmeg for this tasty treat; all the Fall favorites.

Also, set out your choice of any vanilla ice cream, or go for a praline pecan flavor. I promise you won’t be disappointed.

A frozen treat made with ice cream and all of Autumn's favorite spices.

Making Pumpkin Fall Dessert

Start by turning your graham crackers and gingersnap cookies into crumbs. Use a food processor or place them in a ziplock bag and either pound them with a meat mallet, or use a rolling pin.

If you’re having a bad day, take it out on those gingersnap cookies!

Next, mix the crumbs with the melted butter, then press half the mixture into the bottom of an 8 x 8″ or 9 x 9″ baking dish.

Reserve the other half of the crumb mixture for topping.

Then, in a large bowl, mix together the pumpkin, sugar, cinnamon, salt, ginger, nutmeg, and nuts. Stir by hand, or use a hand-held mixer.

Lastly, stir in the ice cream. Use plain vanilla, vanilla bean, French vanilla, or I love the idea of praline pecan. I thought of it too late, or I would have tried it here.

Pumpkin Fall Dessert is the perfect make-ahead no-bake treat made with ice cream.

Then, gently pour the pumpkin mixture over the crust, then sprinkle the remaining crumb mixture over the top.

I made a pattern on mine by using Scotch tape. I placed the tape in four places, sprinkled the crumb mixture over the top, then removed the tape. Fun! I call this “pumpkin plaid.”

And while I have no proof, I’m a firm believer that a pretty dessert tastes better.

Anyhoo, cover the dish with plastic wrap and freeze until it firms up, about 3 hours.

Ice cream and chopped nuts in this delicious frozen treat made with gingersnap cookies and graham cracker crumbs.

Serving an Ice Cream Dessert

Unless you want to fight with it, take it out of the freezer about 5 – 10 minutes to warm up a bit; the knife will cut through much easier. Leave it out too long and the ice cream turns to soup. If it does melt on you, just return it to the freezer.

More No-Bake Recipes:

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5 from 2 votes

Pumpkin Fall Dessert

An ice cream dessert made with pumpkin flavors of Fall, and a graham cracker and gingersnap cookie crust.
Prep Time20 minutes
Chill time3 hours
Total Time3 hours 20 minutes
Course: Dessert
Cuisine: American
Keyword: 8 x 8″, 9 x 9″, chilled, comfort food, frosty, ice cream, No bake
Servings: 9
Calories: 474kcal
Author: Sweet Ordeal

Ingredients

Crumb Mixture:

  • 1/2 cup gingersnap cookies, crushed
  • 1/2 cup graham crackers, crushed
  • 2 Tbsp. butter, melted

Pumpkin Mixture:

  • 1 cup pumpkin
  • 1/2 cup granulated sugar
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. salt
  • 1/4 tsp. ground ginger
  • 1/8 tsp. ground nutmeg
  • 1/2 cup walnuts or pecans, chopped
  • 48 oz. vanilla ice cream, (1 Qt 1 Pt) slightly softened

Instructions

Crumb Mixture:

  • Combine the gingersnap cookie and graham cracker crumbs with the butter. Press half the crumb mixture into an ungreased 8 x 8" or 9 x 9" dish.

Pumpkin Mixture:

  • In large bowl, combine the pumpkin, sugar, cinnamon, salt, ginger, and nutmeg. Stir in nuts and ice cream. Pour over crust. Sprinkle remaining crumb mixture on top.
  • Place in freezer until dessert is set and firm, approx. 3 hours. Remove from freezer 10 minutes before serving. Enjoy!

Notes

Also good with Praline Pecan ice cream.
For a larger crowd, easily double recipe in a 13 x 9″ dish.

Nutrition

Calories: 474kcal | Carbohydrates: 57g | Protein: 7g | Fat: 25g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 74mg | Sodium: 263mg | Potassium: 408mg | Fiber: 2g | Sugar: 46g | Vitamin A: 1818IU | Vitamin C: 2mg | Calcium: 215mg | Iron: 1mg
Tried this recipe?Mention @sweetordeal or tag #sweetordeal!

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In the meantime, I hope you have yourself a blessed day.

Pumpkin Fall Dessert has cinnamon, ginger, and nutmeg plus ice cream and a buttery crust.

My Collected Recipes:

Perfect for Christmas, kids leaving for college, someone who has everything, and super great for bridal showers. Give the gift of this blank recipe book along with a special recipe written in your own handwriting. Fill in one recipe (or many), and you can have other friends and family add their own recipes to it, too. Personalize it with the time and effort it takes to write out a recipe. There’s also room in the Notes section where you can say why it’s special to you. (I make no money from any sales of this book, but I think it’s a lovely idea.)

5 from 2 votes

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Recipe Rating




3 Comments

  1. 5 stars
    All the fall feels are in this dessert!! Yummy pumpkin, sweet cookie / graham crust, pecans for crunch, and a smooth rich texture that makes your mouth happy. This is the perfect dessert for any meal. In my opinion pumpkin goes with anything. I like that this recipe was easy to make and turned out perfectly. I would serve this year round, but it’s especially great this time of year.