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Pumpkin Ice Cream Pie

By: Suzanne Mckinley  
"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."

Rating: This weblink has been rated 2 times with an average star rating of 4.0 Read Reviews (1)

Rate/Review | 217 people have saved this

Prep Time:
10 Min
Ready In:
10 Min

Servings  (Help)

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Original Recipe Yield 8 servings
 

Ingredients

  • 3 (1.4 ounce) bars Heath candy bars, 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

  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.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 23, 2007 by Bakeshopgirl 
My little girls started gagging as soon as they heard about pumpkin ice cream, and I was... MORE

 
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