Butter Pecan Pumpkin Pie

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 6
• 1 quart butter pecan ice cream, softened
• 1 (9 inch) pastry shells, baked
• 1 cup canned pumpkin
• 1/2 cup sugar
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ginger
• 1/4 teaspoon nutmeg
• 1 cup heavy whipping cream, whipped
• 1/2 cup caramel ice cream topping
• additional whipped cream

Recipe

• 1 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.
• 2 remove from the freezer 15 minutes before slicing. drizzle with ice cream topping; dollop with whipped cream.