BUTTER PECAN PUMKIN PIE

By Rvrrt241

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Ingredients

1 quart Butter pecan ice cream, softened
1 Baked pastry shell
1 can Pumpkin
½ cup Sugar
¼ tsp Cinnamon
¼ tsp Ginger
¼ tsp Nutmeg
1 cup Heavy whipping cream, whipped
½ cup Caramel ice cream topping
Whipped cream

Details

Servings 6

Preparation

Step 1

Spread ice cream into crust; freeze for 2 hours or until firm. In a small mixing bowl, combine the pumpkin, sugar, cinnamon, ginger & nutmeg; fold in whipped cream. Spread over ice cream. Cover & freeze for 2 hours or until firm. May be frozen for up to 2 months.
Remove from the freezer 15 minutes before slicing. Drizzle with ice cream topping; dollop with whipped cream.