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Pumpkin Ice Cream Pie

Name: Pumpkin Ice Cream Pie
Prep time: 10 min
Total time: 10 min
Yield: 8 servings.
Ingredients: 3 Heath candy bars (1.4 ounces each), crushed, divided; 3 cups vanilla ice cream, softened, divided; 1 chocolate crumb crust (9 inches); 1/2 cup canned pumpkin; 2 tablespoons sugar; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg

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Test Kitchen Approved

Total Time

Prep: 10 min. + freezing

Makes

8 servings

Although it looks like you fussed, this pretty layered pie is easy to assemble with convenient canned pumpkin, store-bought candy bars and a prepared crust. "This make-ahead dessert is delicious any time of year," reports Suzanne McKinley of Lyons, Georgia.

Pumpkin Ice Cream Pie Recipe photo by Taste of Home

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Ingredients

3 Heath candy bars (1.4 ounces each), crushed, divided
3 cups vanilla ice cream, softened, divided
1 chocolate crumb crust (9 inches)
1/2 cup canned pumpkin
2 tablespoons sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Directions

Combine two-thirds of the crushed candy bars and 2 cups ice cream. Spoon into crust; freeze for 1 hour or until firm.
In a large bowl, combine the pumpkin, sugar, cinnamon, nutmeg and remaining ice cream. Spoon over ice cream layer in crust. Sprinkle with remaining crushed candy bars. Cover and freeze for 8 hours or up to 2 months.
Remove from the freezer 10-15 minutes before serving.

Nutrition Facts

1 slice: 247 calories, 12g fat (5g saturated fat), 23mg cholesterol, 154mg sodium, 34g carbohydrate (22g sugars, 1g fiber), 3g protein.

Pumpkin Ice Cream Pie

Total Time

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Ingredients

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