Butter Pecan Pumpkin Pie

By JanetLynn198

Ingredients

• 1 qt butter pecan ice cream, softened
• 1 (9") pastry shell, baked
• 1 cup canned pumpkin
• 1/2 cup sugar
• 1/4 tsp cinnamon
• 1/4 tsp ginger
• 1/4 tsp nutmeg
• 1 cup heavy whipping cream, whipped
• 1/2 cup caramel ice cream topping
• 1/2 cup chocolate ice cream topping

Preparation

Step 1

1. Spread ice cream into the crust; freeze for 2 hours or until firm.

2. 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.

3. Remove from the freezer 15 mins before slicing. Drizzle with caramel and chocolate ice cream topping. Dollop with whipped cream.