Shelly's Recipe

BUTTER PECAN PUMPKIN PIE

Category: Pies - Frozen

1 quart butter pecan ice cream, softened
1 baked pie crust
1 cup canned pumpkin
1/2 cup sugar
1/4 tsp each ground cinnamon, ground ginger and ground nutmeg
1 cup heavy whipping cream, whipped
1/2 cup caramel ice cream topping
1/2 cup chocolate ice cream topping (optional)

Spread ice cream into the 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 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.