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Frozen Pumpkin Dessert

Prep Time 15 mins
Total Time 7 hrs 15 mins
Servings 12 servings

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This Frozen Pumpkin Dessert is made with layers of graham crumbs, ice cream, pumpkin cheesecake and whipped cream! It’s cool and creamy and perfect for a potluck!

overhead image of frozen pumpkin dessert in 9 by 13 inch glass pan

Fall is quickly approaching, and even though we’re still hanging on to summer, pumpkin lovers are eagerly snatching up those cans from grocery store shelves!

But what do we do if we want a little of both?

This Frozen Pumpkin Dessert is perfect when you want a taste of summer and a taste of fall. It is cool and creamy, with a simple graham crumb crust, Chapman’s Butterscotch Ripple ice cream layer and pumpkin cream cheese layer.

It is easy to make (and no bake!), so it’s perfect for a Thanksgiving dinner or if you just want to stash a pan in the freezer to get you through those busy weeknights 😉

Chapman's butterscotch ripple ice cream carton

Chapman’s Ice Cream really makes this the perfect luscious and creamy dessert for any time of the year!

How to make this Frozen Pumpkin Dessert:

  • Start with your crust: just graham cracker crumbs and melted butter and we’re good to go!
  • Spread on a layer of softened Chapman’s ice cream and let freeze for 30-60 minutes to set — this ensures that our layers are clean and crisp!
  • Whip up your pumpkin cheesecake filling and spread on top of your frozen ice cream layer.
  • Freeze for 6 hours to set completely — you can cover and freeze up to 3 months!
  • Top with sweetened whipped cream, and let warm for 20-30 minutes before slicing and serving — the amount of time will depend on how cold your freezer is and how warm your house is!
frozen pumpkin dessert with one row cut out in glass pan

Variations on this Pumpkin Dessert:

  • You can swap out the graham crumbs for another flavor of baking crumb or finely crushed cookies — gingersnaps would be great in here!
  • Swap out the Chapman’s Ice Cream for any flavor that you enjoy with pumpkin — chocolate, vanilla, maple walnut, caramel — anything goes!
  • Make mini Pumpkin Dessert cupcakes — repeat the same process in muffin cups lined with silicone liners (or a silicone muffin pan). Once frozen, pop them out and top with a swirl of whipped cream.
piece of frozen pumpkin dessert with a drizzle of butterscotch syrup

This post is generously sponsored by Chapman’s Ice Cream and I was compensated for my time in creating this recipe. Thank you for supporting the brands that make The Recipe Rebel possible!

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Frozen Pumpkin Dessert

This Frozen Pumpkin Dessert is made with layers of graham crumbs, ice cream, pumpkin cheesecake and whipped cream! It's cool and creamy and perfect for a potluck!
Prep Time 15 mins
Freezing time 7 hrs
Total Time 7 hrs 15 mins
Cuisine American
Course Dessert
Servings 12 servings
Calories 417cal

Ingredients

Crust

  • 2 cups graham crumbs
  • 1/4 cup melted butter

Filling

  • 2 litres Chapman's Butterscotch Ripple ice cream (about 8 cups) softened
  • 2 packages cream cheese room temperature (16 oz or 500g total)
  • 1 cup pure pumpkin puree
  • 1 can sweetened condensed milk (14oz)
  • 3/4 teaspoon pumpkin pie spice

Whipped Cream

  • 1 cups heavy whipping cream (33-35%)
  • 1/3 cup powdered sugar

Instructions

Crust

  • In a medium bowl, combine graham crumbs and butter and press into the bottom of a 9×13" pan.

Filling:

  • Let ice cream sit at room temperature for 15 minutes to soften slightly. Press ice cream onto the graham crumb crust in pan in a smooth layer. Place in the freezer to set for 30-60 minutes.
  • In a large bowl, beat room temperature cream cheese with an electric mixer until smooth.
  • Add pumpkin, condensed milk and pumpkin pie spice and beat on low speed until incorporated, scraping the sides of the bowl as necessary.
  • Spread pumpkin layer over ice cream and place in the freezer for 1-2 hours to set.

Whipped Cream

  • In a medium bowl, combine cream and powdered sugar and beat on low speed until combined, then high speed until thickened and fluffy.
  • Spread over pumpkin layer and freeze for 4 hours or until set completely.
  • Let pumpkin dessert sit at room temperature for 20-30 minutes before slicing and serving.

Nutrition Information

Calories: 417cal | Carbohydrates: 36g | Protein: 7g | Fat: 28g | Saturated Fat: 16g | Cholesterol: 90mg | Sodium: 298mg | Potassium: 256mg | Fiber: 1g | Sugar: 26g | Vitamin A: 4181IU | Vitamin C: 2mg | Calcium: 162mg | Iron: 1mg
Keywords pumpkin dessert

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Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

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