Butter Pecan Pumpkin Pie

By Janes_kitchen

Ingredients

• tsp each:
• 1-QT butter pecan ice cream - softened
• 1 pastry shell (9") baked
• 1 C canned pumpkin
• 1/2 C sugar
• ground cinnamon
• ginger
• nutmeg
• 1 C heavy whipping cream, whipped
• 1/2 C carmel ice cream topping
• 1/2 C chocolate ice cream topping
• optional:
• additional whipped cream

Details

Servings 6

Preparation

Step 1

spread ice cream into crust - freeze for
2 hrs or until firm

in sm. mixing bowl, combine pumpkin,
sugar, cinnamon, ginger & nutmeg

fold in whipped cream

spread over ice cream

cover & freeze for 2 hrs or until firm

remove from freezer 15 min before slicing
drizzle w/ ice cream toppings
dollop w/ whipped cream

MAY BE FROZEN FOR UP TO 2 MONTHS