Frosty Pumpkin Ice Cream Pie

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This frosty pumpkin ice cream pie is guaranteed to be a favorite. My family ate the pie for lunch one day because I am FUN like that once in a blue moon.

I figured it was healthy and all since it had pumpkin in it, right?

 This recipe lines right up with our family favorite pumpkin pie pudding and pumpkin dip.

Recipe for Frosty Pumpkin Ice Cream Pie

 frosty pumpkin ice cream pie


  • 3 c of vanilla ice cream, softened
  • 1 package of toffee bits or 3 Heath bars, crushed
  • Chocolate pie crust
  • 1/2 c canned pumpkin
  • 2 T of sugar
  • 3/4 T of pumpkin pie spice


In a large mixing bowl, blend 2 cups of ice cream with 2/3 c of the toffee bits. Spoon the mixture into the crust. Cover and freeze for at least 1 hour. In another bowl, mix pumpkin, sugar, pumpkin pie spice, and remaining ice cream. Spread over the frozen layer and sprinkle with the toffee bits. Cover and freeze for at least 8 hours. Let thaw for about 15 minuted before serving.

Serves 8.

Try our other Pumpkin Recipes

You will want to save this recipe for frosty pumpkin ice cream pie because you will become addicted too!

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