Frozen Pumpkin Crumble

This frozen pumpkin crumble combines the warm spices of traditional pumpkin pie with the cool, creamy indulgence of ice cream. The filling comes together by folding softened vanilla or maple ice cream into pumpkin puree with cinnamon, ginger, and nutmeg. No cooking required for the filling itself.

The graham cracker crust bakes for just 10 minutes, then cools completely before you add the filling. Reserving a quarter cup of the crumb mixture for the top gives you that signature crumble texture against the smooth, frozen filling.

Once assembled, the whole thing firms up in the freezer. Pull it out about 15 minutes before serving so it softens just enough to slice cleanly while still holding its shape.

Kitchen Tips

• Soften the ice cream on the counter for about 10 minutes before mixing. Too melty and it won’t hold; too firm and you’ll tear up the crust trying to spread it.
• Press the crust firmly and evenly with the flat bottom of a measuring cup for a solid base that won’t crumble when sliced.
• Wrap tightly with plastic wrap once frozen to prevent freezer burn. Keeps well for up to two weeks.

Variations

• Swap in gingersnap crumbs for the crust to double down on the ginger flavor.
• Use dulce de leche or caramel swirl ice cream for a richer, more decadent filling.
• Top with a drizzle of caramel sauce and toasted pecans right before serving.