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Nutty Choco-Pumpkin Ice Cream Pie

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Submitted by nicki29

YIELD

1 pie

PREP

5 hrs

COOK

?

READY

5 hrs

Ingredients

4 4
EACH EACH TOFFEE CANDY BAR
chocolate coated, 1.4 ounces each, coarsely chopped *
1 ½ 7.1E+2
PINTS ML VANILLA ICE CREAM
softened *
½ 118
2 3E+1
TABLESPOONS ML SUGAR
½ 2.5
TEASPOON ML CINNAMON
ground
¼ 1.3
TEASPOON 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 37g (1.3 oz)
Amount per Serving
Calories 89 31% from fat
 % Daily Value *
Total Fat 3g 5%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 12mg 4%
Sodium 23mg 1%
Total Carbohydrate 5g 5%
Dietary Fiber 1g 5%
Sugars g
Protein 3g
Vitamin A 98% Vitamin C 3%
Calcium 5% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, Very low in sodium, Low Sodium
 
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