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Cook It Kosher

Maple Pumpkin Pie Ice Cream

Maple Pumpkin Pie Ice Cream

With Pecan Crunch Topping


It’s that time of year again . . . the blogosphere has erupted with fall-inspired dishes, with a heavy propensity towards pumpkin. Pumpkin pie, pumpkin brownies, pumpkin milkshake, pumpkin bread, pumpkin everything!

Today I’m sharing my Maple-Pumpkin Ice Cream Pie with Pecan Crunch Topping. If you love fall flavors, prepare to fall in love with this dessert. You’ve got pumpkin, maple, brown sugar and pecan, with a hint of cinnamon and nutmeg.

It’s quick and easy, and presents beautifully—an great way to impress friends and family.

For the ice cream, you’ll need heavy cream, pumpkin purée, sugar, maple syrup, pumpkin pie spice and salt.

A couple of things to keep in mind:

  1. You can make your own pumpkin purée, or buy it canned. If you’re buying canned, make sure you buy pumpkin purée and not pumpkin pie filling. The cans are very similar, so make sure to read the label carefully. To make you own purée, boil the pumpkin until soft, then drain and mash.
  2. I used an ice cream machine. But if you don’t have one, there are two other methods you can use: (1) Buy a tub of good quality vanilla ice cream. Leave it out of the freezer to soften slightly (but do not let it melt completely). Blend it with the pumpkin purée, pumpkin pie spice and salt, and continue with the rest of the recipe instructions. Or, (2) beat the heavy cream until stiff. Add the sugar; mix until incorporated. Add the pumpkin purée, maple syrup, salt and pumpkin pie spice, and give a quick mix until it’s fully incorporated. Pour into pie crust, and continue with the rest of the instructions.

To make the ice cream, blend all ice cream ingredients (except the pie crust). Pour the mixture into the bowl of your ice cream machine.

Churn the ice cream until it reaches soft-serve consistency (as pictured).

Scoop the ice cream into the graham cracker pie crust and stick it in the freezer.

Meanwhile, lightly toss the topping ingredients together and spread over a baking pan in a single layer.

Bake at 375° F for approximately 5 minutes. Remove and allow the crunch to cool completely.

Take the ice cream pie out of the freezer, and sprinkle the crunch over the top. Return the pie to the freezer to firm up for several hours before serving.

Ice Cream Ingredients:

  • 1 cup pumpkin purée
  • 2 cups heavy cream
  • ⅓ cup sugar
  • ⅓ cup pure maple syrup
  • ¼ tsp. pumpkin pie spice
  • ½ tsp. kosher salt
  • 1 graham cracker pie crust

Topping Ingredients:

  • ⅔ cup rice crispies
  • 2 tbsp. margarine or butter, melted
  • ⅓ cup brown sugar
  • ½ cup pecans, roughly chopped
  • ⅛ tsp. pumpkin pie spice
  • ⅛ tsp. kosher salt


  1. Blend the pumpkin purée, heavy cream, sugar, maple syrup, pumpkin pie spice and salt.
  2. Pour into the bowl of your ice cream machine and churn until ice cream has the texture of soft serve.
  3. Transfer ice cream into the graham cracker crust and freeze.
  4. Toss all the topping ingredients together lightly. Spread topping out, one layer deep, over a baking pan, and bake at 375° F for about 5 minutes.
  5. Take topping out of the oven and let cool fully.
  6. Sprinkle topping over the ice cream and return to freezer. Freeze overnight before serving.

Are you a pumpkin fan? What’s your favorite fall dish? Leave a comment and let us know!

Miriam Szokovski is the author of the historical novel Exiled Down Under, and a member of the editorial team. She enjoys tinkering with recipes, and teaches cooking classes to young children. Miriam shares her love of cooking, baking and food photography on’s food blog, Cook It Kosher, and in the N’shei Chabad Newsletter.
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Discussion (11)
November 14, 2015
If you use stevia, and ditch the graham cracker crust, and make a low carb it would still be about 6 points on the weight watchers and 24 gm of fat, 14 gr of Saturated fat program for just the cream. If you use the crust and the sugar, it comes to over 350 calories and of course there are the nuts with a 19 gm of fat per quarter cup.
Think of what you are doing to you body. And so many people already suffer from obesity, diabetes, and heart disease. How does a recipe like this line up with pekuach nefesh? What are we teaching our children? Are we raising them as the next generation of Diabetics?
October 31, 2013
ice cream size
I'm not sure what size tubs you're referring to, but you need about 3 cups of ice cream.
Miriam Szokovski
October 30, 2013
you say take "a tub" of vanilla ice a tub like the tofutti vanilla size? or is it a half gallon like the dairy ones???

thanks..and i need an answer asap....sounds fabulous
October 30, 2013
Other non-dairy options
Sara Rivkah - other milks won't get you the same creamy consistency. But you can use bought pareve vanilla ice cream and use the second method in the recipe (ie. the method for those without an ice cream machine).
Miriam Szokovski
October 29, 2013
maple pumpkin pie ice cream pie

I intend to try your pie. Sounds and I bet tastes delicious! Everything Kosher is great! As G_d is! I am a terrific cook too. I make Southern style food. We will be returning to California shortly. Husband on contract here. I love the way your recipe is so descriptive.
October 29, 2013
Can you use any other parve milks besides coconut milk? I don't like coconut milk but I like almond and soy milks.
Sarah Rivka :)
Cincinnati, OH
October 28, 2013
Thank you for this great desert with coconut milk. I cannot wait to try it.
Rochel Dagan
October 28, 2013
Thank you!
Thank you, Pesel, for the lovely compliment!
Miriam Szokovski
October 28, 2013
You can make this recipe pareve by using coconut milk instead of the heavy cream. (It will taste slightly different, though)
Miriam Szokovski
October 27, 2013
Loved your bark recipe and this one---well----it tops even that! And wow, Miriam, your photography is great!
Cook It Kosher features recipes from food blogger Miriam Szokovski, as well as guest bloggers and cookbook authors. Let us know if you’d like to contribute!
Miriam SzokovskiMiriam Szokovski is the author of historical novel Exiled Down Under, and a member of the editorial team. She enjoys tinkering with recipes, and teaches cooking classes to young children. Miriam shares her love of cooking, baking and food photography on’s food blog, Cook It Kosher and in the N'shei Chabad Newsletter.