Nutty Choco-Pumpkin Ice Cream Pie

This is the dessert for Thanksgiving when you’re tired of pumpkin pie. A chocolate cookie crust holds a base layer of vanilla ice cream loaded with chopped chocolate-toffee candy bars (think Heath or Skor), then gets crowned with a swirly pumpkin layer spiced just like a classic pumpkin pie filling.

The pumpkin layer is the clever part. Canned pumpkin puree, a couple tablespoons of sugar, cinnamon and nutmeg fold into softened ice cream, which means you skip the eggs, the custard-tempering, and the long bake. The freezer does all the work.

The candy pieces pressed around the rim do double duty: they look like edible piecrust scallops and they add crunch to every bite, breaking up the smooth ice cream texture.

Pro Tips

• Soften the ice cream just enough to stir, not enough to puddle. Aim for a thick frozen-yogurt consistency, about 10 to 15 minutes on the counter.
• Drain canned pumpkin in a fine sieve for 15 minutes before mixing in. Excess moisture makes the pumpkin layer icy instead of creamy.
• Use a chocolate cookie crust (homemade or store-bought). Graham cracker works but lacks the cocoa contrast against the pumpkin layer.
• Freeze hard between layers, at least 3 hours for the first and 1 hour after the pumpkin layer goes on. Skipping the freeze means the layers swirl together when you press the candy on the rim.
• Let the pie sit at room temperature for 5 to 10 minutes before slicing for clean cuts. Run the knife under hot water and wipe between slices.

Variations

• Swap toffee candy bars for Reese’s cups, chopped Snickers or chopped Butterfinger for different candy bar profiles.
• Use cinnamon ice cream or maple ice cream as the base layer for an even deeper fall flavor.
• Drizzle warm caramel or chocolate sauce over each slice at the table for an even more over-the-top finish.