Frozen Pumpkin Pie

By á-46330

Ingredients

• 2 pints butter pecan ice cream
• 1 can canned pumpkin
• 3/4 cup firmly packed brown sugar
• 1/2 tsp. salt
• 1/2 tsp. pumpkin pie spice
• 1 tsp. vanilla
• 1 cup whipping cream
• 2 tbsp. brown sugar
• 2 tbsp. butter
• 1/4 cup chopped pecans

Details

Adapted from dishinwithrebelle.com

Preparation

Step 1

Spoon 1 pint ice cream into bottom of 9-inch pie plate. Place spoonsful of other pint of ice cream, petal fashion, around edge to make a shell. Freeze.
Mix pumpkin, brown sugar, salt, spice and vanilla in bowl. Measure 1 tbsp. cream into small saucepan and set aside. Beat remaining cream until stiff. Fold in pumpkin mixture. Spoon into ice cream shell. Freeze. Combine brown sugar and butter with cream in saucepan. Heat to boiling and cook 1 minute. Remove from heat. Stir in pecans. Cook to lukewarm. Spoon pecan mixture into ring on top of pie. Freeze 3 hours.