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Category: Pies - Frozen
Prep Time: Cook Time: Total Time:
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.
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BUTTER PECAN PUMPKIN PIE
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Category: Pies - Frozen
Prep Time: Cook Time: Total Time:
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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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