Pumpkin Ice Cream Pie
Recipe information
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Cooking:
10 min.
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Servings per container:
8
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Source:
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Ingredients for - Pumpkin Ice Cream Pie

1. 3 Heath candy bars (1.4 ounces each), crushed, divided -
2. 3 cups vanilla ice cream, softened, divided -
3. 1 chocolate crumb crust (9 inches) -
4. 1/2 cup canned pumpkin -
5. 2 tablespoons sugar -
6. 1/2 teaspoon ground cinnamon -
7. 1/4 teaspoon ground nutmeg -

How to cook deliciously - Pumpkin Ice Cream Pie

1. Stage

Combine two-thirds of the crushed candy bars and 2 cups ice cream. Spoon into crust; freeze for 1 hour or until firm.

2. Stage

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. Stage

Remove from the freezer 10-15 minutes before serving.

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