Butter Pecan Pumpkin Pie
1 quart butter pecan ice cream, softened
1 pastry shell (9 inches), baked
1 cup canned pumpkin
1/2 cup sugar
1/4 teaspoon each ground cinnamon, ginger and nutmeg
1 cup heavy whipping cream, whipped
1/2 cup caramel ice cream topping
1/2 cup chocolate ice cream topping, optional
Additional whipped cream
Spread ice cream into the crust; freeze for 2 hours or until firm.
In a small mixing 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 for up to 2 months.
Remove from the freezer 15 minutes before slicing. Drizzle with
caramel ice cream topping. Drizzle with chocolate ice cream topping
if desired. Dollop with whipped cream.
Yield: 6-8 servings.
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