Ingredients
- 9 chocolate cookie crust
- 4 chocolate toffee bars
- 700 ml vanilla ice cream soften
- 120 gr pack pumpkin (solid)
- 26 gr sugar
- 24 gr coarsely (chopped)
- 1 gr cinnamon (ground)
- 1 gr nutmeg (ground)
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. SOURCE: Family Circle Magazine, 0.010526315789474. ----
