Pumpkin Ice Cream Pie Recipe

Pumpkin Ice Cream Pie Recipe
Pumpkin Ice Cream Pie Recipe photo by Taste of Home
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Pumpkin Ice Cream Pie Recipe

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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.
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. + freezing
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. + freezing

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

Nutritional Facts

1 slice: 247 calories, 12g fat (5g saturated fat), 23mg cholesterol, 154mg sodium, 34g carbohydrate (22g sugars, 1g fiber), 3g protein.

  • 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 or cooked pumpkin
  • 2 tablespoons sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  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 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.
Originally published as Pumpkin Ice Cream Pie in Quick Cooking September/October 1999, p48

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