Pumpkin Ice Cream Pie Recipe photo by Taste of Home
Pumpkin Ice Cream Pie
TOTAL TIME: Prep: 10 min. + freezing
YIELD: 8 servings.
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.
© 2024 RDA Enthusiast Brands, LLC