Butter Pecan Pumpkin Pie
1 qtbutter pecan ice cream, softened
9-inchbaked pie shell
1 ccanned solid pumpkin
1/2 cbrown sugar
1/4 tspeach-cinnamon, ginger,nutmeg
1 cwhipping cream, whipped
1/2 ccaramel ice cream topping
1/2 cchocolate ice cream topping, optional
·chopped pecans , and whipped cream for garnish, if desired
How to Make Butter Pecan Pumpkin Pie
- Spread ice cream into the baked crust; freeze for 2 hours or until firm. In a small bowl, combine the pumpkin, sugar, cinnamon, ginger and nutmeg; fold in whipped cream. Spread over ice cream. Cover and freeze for 2 hours or until firm. May be frozen up to 2 months.
- Remove from freezer 15 minutes before slicing. Drizzle with caramel and chocolate toppings. Dollop with whipped cream and a sprinkle of nuts.