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Pumpkin desserts: Two options to the classic pie

One of the best flavours of autumn is pumpkin, but there are more dessert options than just pumpkin pie! This Thanksgiving, why not forgo the classic pie and try something new instead?

Try something new for Thanksgiving
Pumpkin pecan pie

Pumpkin-pecan ice cream pie

Serving size 6


  • 3/4 cup pure canned pumpkin
  • 1/2 cup corn syrup or honey
  • 3/4 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 1/8 teaspoon ground ginger
  • Pinch of salt
  • 1 litre vanilla ice cream, softened but not runny
  • 1 9-inch ready-to-use graham wafer pie crust
  • 1 cup whole pecan pieces
  • 2 tablespoons butter
  • 1/2 cup packed brown sugar
  • 1/2 teaspoon cinnamon
  • Caramel ice cream topping, warm
  • Whipped cream, optional


  1. Add the first five ingredients — pumpkin, corn syrup or honey, cinnamon, nutmeg, ginger and salt — to a small saucepan. Cook over medium heat, stirring constantly until boiling.
  2. Remove the mixture from the heat, and let it cool.
  3. When cool, beat the mixture into the softened ice cream.
  4. Pour into the pie shell, and freeze until firm.
  5. Preheat the oven to 325 degrees F.
  6. Melt the butter, brown sugar and 1/2 teaspoon of cinnamon in a small saucepan.
  7. Add the pecans, and stir to coat.
  8. Pour the pecan mixture onto a parchment paper- or silicone mat-lined baking sheet. Smooth to a single layer.
  9. Bake for approximately 5–7 minutes, stirring often, until they are fragrant. Cool on the baking sheet, then give them a rough chop.
  10. To serve, top frozen individual pieces of pie with the sugared pecans, and drizzle on a generous portion of warmed caramel ice cream topping. Garnish with a dollop of whipped cream if desired.

No-bake pumpkin cheesecake

Serving size 6


For the crust:

  • 1-1/2 cups gingersnap cookie crumbs
  • 1/4 cup unsalted butter, melted
  • 1/2 teaspoon cinnamon
  • 2 tablespoons sugar
For the filling:
  • 1 (250 gram) package cream cheese, softened
  • 1 cup pure pumpkin puree
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon ginger
  • Pinch of nutmeg
  • 1/2 cup sugar
  • 1 cup whipped topping or homemade sweetened whipped cream


  1. In a medium bowl, combine the gingersnap crumbs, melted butter, cinnamon and sugar.
  2. Press the mixture onto the bottom and against the sides of a 9-inch pie pan, then refrigerate the crust until needed.
  3. In a separate bowl or mixer, beat the softened cream cheese, pumpkin, cinnamon, ginger, nutmeg and sugar until well blended.
  4. Gently fold in the whipped topping, and pour into the chilled crust.
  5. Chill for a minium of 2 hours before serving.

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