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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
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.