Pumpkin Ice Cream Pie

By Snoo

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.

Serving size: 1/8th Piece
Cal 247
Fat 12g
Protein 3g
Carb 34g
Fiber 1g
Sodium 154mg

Ingredients

• Ingredients:
• 3 Heath candy bars (1.4 ounces each), crushed, divided
• 3 cups vanilla ice cream, softened, divided
• 1 ready-made crust reduced-fat (9 inches)
• 1/2 cup canned pumpkin
• 2 tablespoons sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg

Preparation

Step 1

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 large 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.