If you're looking for the perfect fall-inspired treat that tastes just like pumpkin pie in handheld form… you're in the right place! My Pumpkin Pie Ice Cream Sandwiches are creamy, spiced, and so simple to make. No ice cream maker, no special equipment, and no fuss-just five simple ingredients and a little freezer time. They're the ultimate pumpkin treat for the fall season (and honestly, all year long)! They're also dairy-free!
Whether you're hosting Thanksgiving, want a fun pumpkin dessert for young chefs to help with, or just need a cozy treat with all the flavors of pumpkin pie, this recipe is a must-try.
If you are looking for some more summer recipes with fall flavors, you will absolutely love my Pumpkin Cream Cold Brew (Starbucks Copycat) and my Pumpkin Spice Chia Pudding (Meal Prep Friendly). You will also love my pumpkin oatmeal bars. If you're looking for another version of my homemade ice cream sandwiches you will love my frozen berry ice cream sandwiches.
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Ingredients
- Graham Crackers - These are the "cookies" that sandwich everything together. They add that pumpkin pie crust flavor and a little crunch.
- Coconut Whipped Topping (like So Delicious Coco Whip) - The creamy "ice cream layer" that makes this recipe quick and dairy-free. It creates the perfect fluffy base.
- Canned Pumpkin Puree - Brings the pumpkin pie flavor and creamy texture! Make sure it's 100% pumpkin puree (not pumpkin pie filling).
- Vanilla Extract or Paste- Rounds out the flavors and enhances sweetness.
- Pumpkin Pie Spice - That warm, cozy blend of cinnamon, nutmeg, ginger, and cloves-essential for anything pumpkin!
See recipe card for quantities.
Instructions
- Step 1: Make the Pumpkin Filling.In a small bowl, add a container of thawed coconut whipped topping. Stir in pumpkin puree, vanilla extract, and pumpkin pie spice. Use a whisk until the mixture is smooth and well combined.
- Step 2: Prep the Graham Crackers. Grab 2 graham crackers and break them in half. Line a 9x13 baking dish or glass storage container (I used an 11 x 7.5 Rubbermaid glass container!) with a single even layer of graham crackers at the bottom.
- Step 3: Build the Sandwiches. Spread the pumpkin whipped mixture over the crackers.Top with another single layer of graham crackers, gently pressing down.
- Step 4: Freeze. Freeze for at least 4 hours, or until firm.
- Step 5: Slice & Serve. Once frozen, slice along the graham cracker edges to create perfectly portioned ice cream sandwiches. Enjoy right away or store for later!
Hint: You can store in an air tight container in the freezer. When you are ready to serve, let them thaw for 10 minutes or so until you reach your desired consistency.
Substitutions
- Make it sweeter: Add a little brown sugar or maple syrup to your pumpkin filling. I don't think this is neccessary because the graham crackers add sweetness too, but of course it's up to personal preference!
- Change the base: Swap graham crackers for gingerbread cookies or chocolate chip cookies
- Dairy-based option: Use regular whipped topping if you don't have or like coconut whipped topping and don't have any dietary restrictions. You can also soften some vanilla ice cream and stir in pumpkin puree + spices for a more indulgent treat.
- Vegan- Make sure to check the individual graham cracker brand to verify if the product is vegan because this differs from brand to brand.
- Gluten-Free- Make sure to choose a gluten-free graham cracker brand to make this recipe gluten-free.
This recipe is already vegetarian, and dairy-free.
Variations
- Deluxe - add in white chocolate or dark chocolate chips, mini chocolate chips, mini reeses cups, or crushed pecans in the pumpkin filling to take it to the next level!
This recipe is already toddler and kid friendly.
Equipment
All you need to make these pumpkin pie ice cream sandwiches
- Rubbermaid glass container (11x7.5) or 9x13 baking dish: using the rubbermaid glass container is the best way to make these treats because you can prep, freeze and store them in this one container without dirtying a bunch of dishes.
- Large bowl
- Plastic wrap or airtight container for freezing
- Sharp knife for slicing
- Optional: Use parchment paper for quicker cleanup!
- Disclaimer: Some of the links in this post are affiliate links, which means I make a small commission if you choose to purchase through qualifying links.
Storage
For best results, wrap each Pumpkin Pie Ice Cream Sandwich individually in plastic wrap or parchment paper and place in an airtight container in the freezer. They'll keep for up to 2 weeks. Before serving, let thaw for about 10-15 minutes so they soften just enough to bite into.
Christina's Dietitian Tip
These little sandwiches are portion-controlled pumpkin treats that satisfy your sweet tooth without being overly heavy! Since they use canned pumpkin puree, you also sneak in a boost of fiber and vitamin A-talk about a win-win for dessert!
FAQ
Yes! For a more indulgent version, whip up heavy cream with a touch of vanilla and fold in the pumpkin puree + spices.
Definitely. These are the perfect make-ahead pumpkin treats. Just store in the freezer in an airtight container until ready to serve.
Absolutely-it's a great hands-on recipe for young chefs since there's no baking involved. They'll love spreading the filling and sandwiching the crackers.
Mix together cinnamon, nutmeg, ginger, and cloves (or just cinnamon if that's all you've got).
These Pumpkin Pie Ice Cream Sandwiches are such a fun twist on a traditional fall dessert. They're creamy, spiced, and SO easy to throw together with just a few pantry staples. The best part? You don't need an ice cream maker or hours in the kitchen-just mix, freeze, and enjoy. Next time you're craving something sweet during the fall season, skip the pie and try these instead. You won't regret it!
Fall
Looking for other fall recipes? Try these:
Dairy-Free
Looking for other dairy-free recipes? Try these:
Jump to: Recipe
Pumpkin Graham Cracker Ice Cream Sandwiches
Equipment
- 1 Baking Sheet,Pan or Plate
- 1 Bowl
- 1 Whisk or Fork
Ingredients
- 18-24 Graham Crackers depending on the size of your container
- 1 Container Coconut Whipped Topping So Delicious Coco Whip, thawed
- ½ cup Canned Pumpkin Puree
- 1 teaspoon Vanilla Extract
- 2 teaspoon Pumpkin Pie Spice
Instructions
- Step 1: Make the Pumpkin Filling.In a small bowl, add a container of thawed coconut whipped topping. Stir in pumpkin puree, vanilla extract, and pumpkin pie spice. Use a whisk until the mixture is smooth and well combined.
- Step 2: Prep the Graham Crackers. Grab 2 graham crackers and break them in half. Line a 9x13 baking dish or glass storage container (I used an 11 x 7.5 Rubbermaid glass container!) with a single even layer of graham crackers at the bottom.
- Step 3: Build the Sandwiches. Spread the pumpkin whipped mixture over the crackers.Top with another single layer of graham crackers, gently pressing down.
- Step 4: Freeze. Freeze for at least 4 hours, or until firm.
- Step 5: Slice & Serve. Once frozen, slice along the graham cracker edges to create perfectly portioned ice cream sandwiches. Enjoy right away or store for later!
Video
Notes
Nutrition
Food safety
- Don't leave food sitting out at room temperature for extended periods
Hope says
These looked soooo good I knew I had to make them the second you posted it. They turned out so perfect my littles had seconds and thirds!
Renée says
Could you make this into a "pie" done in a baking pan or something to bring to a potluck & serve a group of people?
christina.klapper says
Hey Renee, Of course! I would just store in the freezer until you are ready to serve! I made mine in a 9x13 casserole dish to serve!
Greet says
Since we don't have coconut whipped topping in the Netherlands: how much whipped cream should I use instead?
christina.klapper says
Hey! It should be 1:1 ratio. It's a 9 oz container, so 9 oz of whipped cream!