[1] There’s no “homemade” pie easier than an ice cream pie! Pumpkin ice cream pie with a toffee topping. Here’s the recipe from Two Peas And Their Pod.

[2] Peppermint Ice Cream Pie or Cake. Here’s the recipe from Hostess With The Mostess.

Here are two easy holiday desserts that are sure to delight your family and guests.

 
The original pumpkin frozen yogurt pie was created by Louise McLane and is courtesy of Sweet Scoops Frozen Yogurt, our favorite frozen yogurt (read the review—it’s probiotic, too).
 
 
RECIPE: PEPPERMINT OR PUMPKIN ICE CREAM PIE

Both recipes make a 9-inch ice cream pie. The recipe is the same, except:

 
Ingredients For The Crust

 
For The Filling

 
For The Topping

 
For The Chocolate Glaze

The glaze is the same for both pies. If you prefer, you can use a caramel glaze on the pumpkin pie.

1. PLACE the oven rack in the middle position and preheat the oven to 350°F.

2. LIGHTLY BUTTER the pie pan. Combine all ingredients in a bowl and press the crumbs evenly on the bottom and up the side of the pie pan. Bake until crisp, 12 to 15 minutes. Cool on a rack to room temperature.

3. SPOON the softened frozen ice cream evenly into the pie shell. Place in the freezer while preparing the topping.

4. MAKE the topping: Mix the ingredients together and sprinkle liberally and evenly on top of the pie. Press slightly into the ice cream to adhere. Return the pie to the freezer while preparing the glaze.

5. MAKE the glaze: Melt the chocolate and butter in a small bowl over hot water on moderate heat (do not let the bottom of the bowl touch the water), stirring until completely smooth. With a spoon, drizzle spoonfuls of the glaze over the pie in a zigzag pattern. Return the pie to the freezer for at least a half hour before serving, or until the glaze starts to look dull.
 
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*Alternatively, you can use bittersweet chocolate and eliminate the sugar.