Pumpkin Ice Cream Pie

By Tonya_Speed

Ingredients

• 1/2 cup finely chopped pecans
• 1 chocolate cookie crumb pie crust
• 1/2 gallon vanilla ice cream, softened
• 1 cup canned pumpkin puree
• 2 teaspoons pumpkin pie spice
• 1/2 cup grated chocolate

Preparation

Step 1

Preheat oven to 350 degrees.
Place pecans on a baking sheet and bake for 10 to 12 minutes, shaking the pan occasionally during the baking process; remove from pan and cool.
While pecans are toasting, soften the ice cream.
In a large mixing bowl, combine ice cream, pumpkin puree and pumpkin pie spice; spoon mixture into the pie crust. Sprinkle with toasted pecans and grated chocolate.
Cover with plastic wrap and freeze for up to 72 hours before serving.