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BUTTER PECAN PUMPKIN PIE

Shelly's
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Category: Pies - Fruit
    Prep Time:       Cook Time:       Total Time:  

1 quart butter pecan ice cream, softened
1 pastry shell (9 inches), baked
1 cup canned pumpkin
1/2 cup sugar
1/4 tsp 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.


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