BUTTER PECAN PUMPKIN PIE

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BUTTER PECAN PUMPKIN PIE image

Categories     Dessert

Yield 6-8 Servings

Number Of Ingredients 8

1 quart butter pecan ice cream, softened
1 (9-inch) pastry shell, baked
1 cup canned pumpkin
1/2 cup sugar
1/4 tsp. each ground cinnamon, ginger and nutmeg
1 cup heavy whipping cream, whipped
1/2 cup caramel ice cream topping
Additional whipped cream

Steps:

  • Spread ice cream into the crust; freeze two hours or until firm. In a small mixing bowl, combine the pumpkin, sugar, cinnamon and nutmeg; fold in whipped cream. Spread over ice cream; cover and freeze for 2 hours or until firm. Remove from the freezer 15 minutes before slicing. Drizzle with ice cream topping; dollop wiht whipped cream.

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