ARMAND'S HARPER VALLEY
FAMILY FARM

Prep: 10 minutes Freeze: 6 hours

4 milk-chocolate butter toffee candy bars (1.4 ounces each), coarsely chopped
1 ½ pints vanilla ice cream, softened
1 9-inch (6-ounce) prepared chocolate cookie-crumb crust
½ cup canned solid-pack pumpkin puree (from 16-ounce can) 
2 tablespoons sugar
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg

Combine half the candy-bar pieces and 1 pint softened ice cream in small bowl. Spoon into crust, smoothing top. Freeze until hardened, about 3 hours.
Mix together remaining ice cream, pumpkin, sugar, cinnamon and nutmeg in small bowl. Spread over top of frozen ice cream. Return to freezer for 1 hour.
Press remaining candy-bar pieces around outside rim of pie. Return to freezer for 2 more hours or overnight. To serve, let stand at room temperature to soften.

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