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Pumpkin Ice Cream Pie

 Pumpkin Ice Cream Pie
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.
8 ServingsPrep: 10 min. + freezing


  • 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


  • 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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white

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Pumpkin Ice Cream Pie (continued)

Wine (continued)
wine such as Moscato or a sweet Riesling.