4 (1.4-oz) milk chocolate butter toffee candy bars, coarsely chopped
1 1/2 pints vanilla ice cream, softened
1 9-inch prepared chocolate cookie crumb crust
1/2 cup canned pumpkin
2 tbsp sugar
1/2 tsp cinnamon
1/4 tsp nutmeg
Combine half the candy pieces and 1 pint softened ice cream in small bowl. Spoon into the crust, smoothing the top. Freeze until hard; about 3 hours.
Mix together remaining ice cream, pumpkin, sugar, and spices in small bowl. Spread over top of frozen ice cream. Return to freezer for 1 hour. Press remaining candy bar pieces around the outside rim of the pie. Return to freezer 2 more hours before servings.
To serve, let sit at room temperature a few minutes to soften.