Nutty Choco-Pumpkin Ice Cream Pie
Yield
1 piePrep
5 hrsCook
?Ready
5 hrsLow Cholesterol, Trans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
toffee candy bar
chocolate coated, 1.4 ounces each, coarsely chopped |
* |
| 1 ½ | pints |
vanilla ice cream
softened |
*
|
| 1 | each |
chocolate crumb pie crust (9 to 10 inches)
|
* |
| ½ | cup |
canned pumpkin purée
|
|
| 2 | tablespoons |
sugar
|
|
| ½ | teaspoon |
cinnamon
ground |
|
| ¼ | teaspoon |
nutmeg
ground |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
toffee candy bar
chocolate coated, 1.4 ounces each, coarsely chopped |
* |
| 7.1E+2 | ml |
vanilla ice cream
softened |
*
|
| 1 | each |
chocolate crumb pie crust (9 to 10 inches)
|
* |
| 118 | ml |
canned pumpkin purée
|
|
| 3E+1 | ml |
sugar
|
|
| 2.5 | ml |
cinnamon
ground |
|
| 1.3 | ml |
nutmeg
ground |
|
Directions
Combine half the candy bar pieces and 1 pint softened ice cream in a small bowl.
Spoon into crust, smoothing top. Freeze until hardened, about 3 hours.
Mix together remaining ice cream, pumpkin, sugar, cinnamon and nutmeg in a small bowl.
Spread over top of frozen ice cream layer.
Return to freezer for 1 hour.
Press remaining candy pieces around outside rim of pie.
Return to freezer for 2 hours more or overnight.
To serve, let stand at room temperature to soften.
