Basically, ice cream pie is a crust and ice cream! Take your favorite pie crust from the store and your favorite ice cream, combine, and you have a dessert sent from the heavens! We picked this fall pumpkin flavor to share with you from Taste of Home.

Pumpkin Ice Cream Pie

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

Combine two-thirds of the crushed candy bars and 2 cups ice cream. Spoon into crust; freeze for 1 hour or until firm.
In a large 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.