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.
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.
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.
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.
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:
- No Bake Lemon Lush
- Oreo Cookie Balls
- Chocolate Cherry Dessert
- Cherry Orange Frosty
- Summer Fruit Cups
- and my #1 Fan Favorite, No Bake Lemon Blueberry Dessert
If you tried and love this recipe, please leave a 5-star rating on the recipe card and consider leaving a comment below. Thank you so much.
Pumpkin Fall Dessert
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
Nutrition
Follow me on Pinterest and sign up for emails to receive the latest recipe leaving my kitchen.
In the meantime, I hope you have yourself a blessed day.
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.)
Oh yes, yes
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.
Thanks, Roxann. I agree with you, flavors of Fall are great year-round.