Ingredients:
- 3 cups vanilla ice cream
- 1/2 cup canned pumpkin
- a few english toffee bars (enough to mix with 2 cups of ice cream and a bit leftover)
- 9" chocolate pie crust
To make:
Crush up most of toffee bars and mix with 2 cups of the vanilla ice cream. Spread in bottom of pie crust and let firm in the freezer for 1 hour. After that 1 hour has passed, mix the 1/2 cup of canned pumpkin with the remaining 1 cup of vanilla ice cream and spread over top of first layer of ice cream. Sprinkle on the remaining crushed toffee bar and then let firm in freezer.