Pumpkin Ice Cream Pie

Total Time Prep: 10 min. + freezing
Yield 8 servings
Test Kitchen Approved
This pretty layered pie is easy to assemble with convenient canned pumpkin, store-bought candy bars and a prepared crust. While it's perfect for a Halloween party, this make-ahead dessert is delicious any time of year.

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

  1. Combine two-thirds of the crushed candy bars and 2 cups ice cream. Spoon into crust; freeze for 1 hour or until firm.
  2. In a large bowl, combine the pumpkin, sugar, cinnamon, nutmeg and remaining 1 cup 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.
  3. 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.

This pretty layered pie is easy to assemble with convenient canned pumpkin, store-bought candy bars and a prepared crust. While it's perfect for a Halloween party, this make-ahead dessert is delicious any time of year.
Recipe Creator

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