- 6
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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
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