Butter Pecan Pumpkin Pie

Submitted by looneytunesfan

"From TOH Quick Cooking."

 

• Ready In: 20mins
• Ingredients: 10
• Serves: 6-8

ingredients

• 1 quart butter pecan ice cream, softened
• 1 (9 inch) pastry shells, baked
• 1 cup canned pumpkin
• 1⁄2 cup sugar
• 1⁄4 teaspoon ground cinnamon
• 1⁄4 teaspoon ginger
• 1⁄4 teaspoon nutmeg
• 1 cup heavy whipping cream, whipped
• 1⁄2 cup caramel ice cream topping
• additional whipped cream

directions

1. Spread ice cream into the crust; freeze for 2 hours or until firm. In a small mixing 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.
2. Remove from the freezer 15 minutes before slicing. Drizzle with ice cream topping; dollop with whipped cream.