Pumpkin Ice Cream Pie

3 English toffee 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 or cooked 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 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.

Yield: 8 servings.