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Pumpkin Ice Cream Pie

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Total Time
Prep: 10 min. + freezing

By Taste Of Home Editorial Team

Recipe by Suzanne McKinley, Lyons, Georgia

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 27, 2023

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.

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Chocolate crumb crust (9 inches)

Chocolate crumb crust (9 inches): Combine 1-1/2 cups finely crushed chocolate wafers (about 30 wafers) and 1/3 cup melted butter. Press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 350 until set, 6-8 minutes. Cool on a wire rack before filling.
Test Kitchen Approved

Pumpkin Ice Cream Pie

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Prep Time 10 min
Yield 8 servings

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
Text Ingredients

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.

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