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Devilish Desserts: Nutty Choco-Pumpkin Ice Cream Pie

Source of Recipe

www.geocities.com/mireholiday/halloweenrecipes.html


List of Ingredients

4 milk-chocolate butter toffee candy bars (1.4 ounces each), coarsely chopped
1 1/2 pints vanilla ice cream, softened
1 9-inch (6-ounce) prepared chocolate cookie-crumb crust
1/2 cup canned solid-pack pumpkin puree (from 16-ounce can) (The next recipe uses the leftover pumpkin.)
2 tablespoons sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg


Recipe

1. Combine half the candy-bar pieces and 1 pint softened ice cream in small bowl. Spoon into crust, smoothing top. Freeze until hardened, about 3 hours.

2. Mix together remaining ice cream, pumpkin, sugar, cinnamon and nutmeg in small bowl. Spread over top of frozen ice cream. Return to freezer for 1 hour.

3. Press remaining candy-bar pieces around outside rim of pie. Return to freezer for 2 more hours or overnight. To serve, let stand at room temperature to soften.