Pumpkin Ice Cream Pie Recipe

Pumpkin Ice Cream Pie Recipe photo by Taste of Home

Be the first to write a review

Rate recipe

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.

This recipe is:

Quick

[X]

Rate Pumpkin Ice Cream Pie Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Pumpkin Ice Cream Pie Recipe

Prep: 10 min. + freezing

Yield: 8 Servings

10 10

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. Yield: 8 servings.

Nutritional Facts 1 serving (1 slice) equals 247 calories, 12 g fat (5 g saturated fat), 23 mg cholesterol, 154 mg sodium, 34 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Pumpkin Ice Cream Pie in Quick Cooking September/October 1999, p48