Pumpkin Ice Cream Pie

SUBMITTED 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."

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PREP TIME	10 Min
READY IN	10 Min

SERVINGS

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Servings
USMETRIC

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

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.