If you’re looking for a show-stopping dessert that’s as fun to make as it is to eat, then you’re in the right place. This Blackberry Pumpkin Pie Nice Cream Tart Recipe is my seasonal favorite that perfectly balances creamy pumpkin, tart blackberries, and a naturally sweet, spiced crust. Trust me, once you try this, you’ll want to whip it up every fall and beyond.

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Why This Recipe Works

No-Bake Convenience: The crust and nice cream tart require zero oven time, saving you effort and heat in the kitchen.
Natural Sweetness: Dates and bananas sweeten the tart naturally, so there’s no refined sugar overload here.
Seasonal Flavor Harmony: Pumpkin pie spice blends beautifully with fresh blackberries making it a perfect autumn treat.
Fun & Visual Appeal: The blackberry spider web design puts a whimsical, festive spin on a classic pumpkin pie flavor.

A round pie with two visible layers is shown on a white and gray striped cloth over a white marbled surface. The bottom layer is light brown and crumbly, while the top layer is smooth and bright orange with a creamy texture. The top is decorated with dark purple swirled lines and whole blackberries placed evenly around the pie and on top. One slice is being lifted by a small metal spatula with a wooden handle, showing the even thickness of both layers. In the background, there is a white human skull prop and an orange pumpkin slightly out of focus. photo taken with an iphone --ar 4:5 --v 7

Ingredients & Why They Work

This Blackberry Pumpkin Pie Nice Cream Tart Recipe brings together wholesome, easy-to-find ingredients that cooperate to give you creaminess, sweetness, and just the right pinch of spice without any fuss.

Medjool Dates: These natural sweeteners are sticky and soft, perfect to bind the crust together without added sugars.
Almond Flour: Provides a nutty flavor and a tender base that’s gluten-free and works beautifully in no-bake crusts.
Shredded Coconut: Adds texture and tropical depth that pairs surprisingly well with pumpkin.
Vanilla Extract: Elevates the overall flavor profile making the tart taste rich and rounded.
Coconut Oil: Helps the crust set firmly in the freezer and adds healthy fats.
Maple Syrup: Enhances sweetness and complexity with a gentle caramel note.
Pumpkin Pie Spice: The star spice blend that brings warm cinnamon, nutmeg, and clove vibes – a must for this tart.
Frozen Bananas: The secret for creamy, dairy-free nice cream texture that’s naturally sweet.
Pumpkin Puree: Keeps the nice cream true to its pumpkin pie inspiration with vitamins and moisture.
Full Fat Coconut Milk: Ensures the nice cream is luxuriously creamy and scoopable.
Blackberries: Add tart bursts of freshness and a punch of color both inside the nice cream and as a garnish.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

One of the reasons I adore the Blackberry Pumpkin Pie Nice Cream Tart Recipe is how adaptable it is. I’ve played around with small changes here and there depending on what I have on hand or who I’m serving. You can easily customize it to fit your cravings.

Add Spice: Sometimes I up the pumpkin pie spice with a pinch of ground ginger or allspice for a bolder autumn flavor that my guests rave about.
Swap Sweetener: If you prefer less sweet, just reduce the maple syrup in the crust or swap for agave nectar.
Nut-Free Version: To make this nut-free, try substituting almond flour with oat flour and double the shredded coconut.
Berry Twists: If blackberries aren’t your thing, raspberries or blueberries also make a gorgeous swirl in the nice cream.

Step-by-Step: How I Make Blackberry Pumpkin Pie Nice Cream Tart Recipe

Step 1: Crafting the Perfect Crust

Start by combining pitted medjool dates, almond flour, shredded coconut, vanilla, melted coconut oil, maple syrup, pumpkin pie spice, and a pinch of salt in your food processor. Pulse until the dates break down completely and the mixture sticks together when pinched—you want it to hold shape without crumbling. I always scrape down the sides halfway through to get an even consistency. Then, lightly grease a springform pan with a little coconut oil before pressing the crust mixture evenly into the base. Pop it into the freezer for at least 10 minutes to firm up—this step is key to get that perfect no-bake crunch and let the flavors marry.

Step 2: Freezing the Pumpkin Layer

While the crust chills, spread a can of pumpkin puree evenly on a parchment-lined baking sheet and freeze for about 30 minutes. This trick surprised me the first time I tried it—freezing the pumpkin makes the nice cream super creamy and prevents it from getting icy when blended. Trust me, it’s a game changer for that luscious, velvety texture.

Step 3: Blending the Nice Cream Base

Once your pumpkin is rock solid, toss it in a food processor with your frozen chopped bananas, full-fat coconut milk, vanilla, and pumpkin pie spice. Blend until completely smooth with no chunks. I recommend stopping every so often to scrape down the sides so everything gets blended evenly. When the mixture is creamy and dreamy, it’s ready to spread.

Step 4: Assembling the Tart with a Blackberry Twist

Remove your crust from the freezer and spread all but about 1/4 cup of the nice cream mixture evenly on top. Now grab the remaining nice cream and add blackberries to the food processor, blending until the blackberries break down into a thin, vibrant purple swirl. Pop this into a zip-lock bag, snip a tiny corner, and pipe a spiral from the center outward across the tart.

With a knife or skewer, gently drag lines from the middle of the tart outwards through the blackberry spiral to create a charming spiderweb design. Then arrange fresh blackberry halves around the edge. If you’re feeling festive, add “spider legs” by piping chocolate and dot “eyes” with nut butter — a Halloween favorite in my kitchen!

Freeze the whole tart for at least 30 minutes to set the design and flavors. Before you unmold the springform pan, run a butter knife carefully around the edge so it releases easily without cracking.

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Pro Tips for Making Blackberry Pumpkin Pie Nice Cream Tart Recipe

Freeze Pumpkin Well: Don’t skip freezing pumpkin puree before blending; it prevents icy texture and creates that rich, creamy nice cream you’re craving.
Press Crust Firmly: Use the back of a spoon or your fingers to really press the crust tight for a solid base that won’t crumble when slicing.
Pipe and Drag Quickly: The blackberry swirl sets fast in the fridge, so work quickly when piping and dragging lines for that crisp spiderweb effect.
Soften Before Serving: Let the tart sit out 5-10 minutes before slicing so the nice cream softens just enough without melting.

How to Serve Blackberry Pumpkin Pie Nice Cream Tart Recipe

The image shows a round, orange pumpkin pie with a smooth surface and a slightly rough golden crust. On top of the pie, there is a dark purple spider web pattern made with a thick sauce that stretches from the center to the edges in concentric circles. Fresh blackberries are placed evenly on the web, some with a few drips of the same dark sauce, creating the look of spiders. The pie is on a white cloth with thin black stripes, and the background has a large orange pumpkin sitting on a white marbled surface. A few blackberries are scattered around the pie. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love keeping it simple and seasonal here — fresh blackberries scattered on top add vibrant color and a juicy pop. Sometimes I sprinkle toasted coconut flakes or a light dusting of pumpkin pie spice for extra fall flair. For parties, those playful blackberry spiders with nut butter eyes always steal the show and get guests chatting!

Side Dishes

This tart happily steals the dessert spotlight, so I like pairing it with light, refreshing sides like a crisp apple salad or spiced chai tea. If you’re serving brunch, a warm latte or pumpkin spice coffee blends beautifully with the flavors here.

Creative Ways to Present

For gatherings, I sometimes make mini tart versions in muffin tins — perfect for individual servings and so cute. Another fun idea is layering the nice cream in clear glasses with scattered blackberries for a no-bake parfait twist. The blackberry spiderweb design is a Halloween party fave, but even without it, this tart looks stunning just as it is.

Make Ahead and Storage

Storing Leftovers

I always store leftovers covered tightly in the freezer — the tart holds up well for up to a week. Just remember to let it soften a bit on the counter before serving again, and it’ll taste as fresh as when you first made it.

Freezing

This recipe is a freezer-friendly dream. The crust doesn’t get soggy, and the nice cream keeps a creamy consistency when frozen. I usually wrap the tart in plastic wrap and then foil to protect it from freezer burn — makes it easy to grab for last-minute treats.

Reheating

Since this is an ice cream-based tart, reheating isn’t really needed — unless you count letting it soften at room temperature, which I recommend. If it gets too firm in the freezer, about 10 minutes on the counter is perfect to bring it back to scoopable perfection.

FAQs

Can I use canned pumpkin or fresh pumpkin for this recipe?

Yes! I recommend canned pumpkin puree for consistency and ease, but if you roast and puree fresh pumpkin, that works too. Just make sure it’s well pureed and not watery to keep the tart creamy and stable.
Is this tart dairy-free and vegan?

Absolutely! This Blackberry Pumpkin Pie Nice Cream Tart Recipe uses coconut milk and nice cream made from fruits, so it’s both dairy-free and vegan-friendly without sacrificing creaminess or flavor.
Can I make this ahead of time for a party?

Definitely. This tart can be assembled a day or two in advance and stored in the freezer. Just remember to thaw it a bit before serving. It’s perfect for stress-free entertaining!
What’s the best way to slice this nice cream tart?

Use a sharp knife dipped in hot water and wiped dry before slicing. This helps smooth clean cuts through the frozen tart without cracking or breaking it apart.

Final Thoughts

This Blackberry Pumpkin Pie Nice Cream Tart Recipe is one of those desserts that makes you smile with every bite. It hits on all the cozy fall flavors while staying light and refreshingly fruity, which I adore. Every time I make it for friends or family, they’re surprised by how indulgent yet wholesome it tastes. If you want to impress without the stress of baking, this recipe is your new best friend. Give it a try—you might just find your new seasonal obsession.