Here's a great tip:
Enter your email address and we'll send you our weekly magazine by email with fresh, exciting and thoughtful content that will enrich your inbox and your life, week after week. And it's free.
Oh, and don't forget to like our facebook page too!
Printed from
All Departments
Jewish Holidays
Jewish.TV - Video
Jewish Audio
Kabbalah Online
Kids Zone
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!

Last year I shared my Pumpkin Pie Black-and-White Chocolate Bark recipe—my first ever post on this blog! If you missed it then, check it out now.

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 puree, sugar, maple syrup, pumpkin pie spice and salt.

A couple of things to keep in mind:

  1. You can make your own pumpkin puree or buy it canned. If you’re buying canned, make sure you buy pumpkin puree and NOT pumpkin pie filling. The cans are very similar so make sure to read the label carefully. To make you own puree, 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. Either, 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 puree, pumpkin pie spice and salt and continue with the rest of the recipe instructions. Or, beat the heavy cream until stiff. Add the sugar, mix until incorporated. Add the pumpkin puree, 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 on 375 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 puree
  • 2 cups heavy cream
  • 1/3 cup sugar
  • 1/3 cup pure maple syrup
  • 1/4 tsp. pumpkin pie spice
  • 1/2 tsp. kosher salt
  • 1 graham cracker pie crust

Topping Ingredients:

  • 2/3 cup rice crispies
  • 2 tbsp. margarine or butter, melted
  • 1/3 cup brown sugar
  • 1/2 cup pecans, roughly chopped
  • 1/8 tsp. pumpkin pie spice
  • 1/8 tsp. kosher salt


  1. Blend the pumpkin puree, 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 on 375 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.
© Copyright, all rights reserved. If you enjoyed this article, we encourage you to distribute it further, provided that you comply with's copyright policy.
1000 characters remaining
Email me when new comments are posted.
Sort By:
Discussion (10)
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!
October 27, 2013
Can this be made parve?
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.