Pumpkin Ice Cream Pie

Ingredients

• 3 (1.4 ounce) bars Heath candy bars, crushed, divided
• 3 cups vanilla ice cream, softened, divided
• 1 chocolate crumb crust (9 inches)
• 1/2 cup canned or cooked pumpkin
• 2 tablespoons sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg

Directions

1. Combine two-thirds of the crushed candy bars and 2 cups ice cream. Spoon into crust; freeze for 1 hour or until firm.
2. In a bowl, combine the pumpkin, sugar, cinnamon, nutmeg and remaining ice cream. Spoon over ice cream layer in crust. Sprinkle with remaining crushed candy bars. Cover and freeze for 8 hours or up to 2 months. Remove from the freezer 10-15 minutes before serving.