Ice Cream Pumpkin Pie

Great Fall dessert! Give yourself plenty of time for freezing!!

• Ready In: 30 mins
• Yields: 8 slices

Ingredients

• 1 1⁄2 cups canned pumpkin (not pie filling)
• 1⁄2 cup light brown sugar, packed
• 1⁄3 cup milk
• 1  teaspoon cinnamon
• 1⁄4 teaspoon  lemon extract
• 1  quart butter pecan ice cream, softened
• 9  inches graham cracker crust
• 1⁄3 cup pecans, finely crushed
• 1  tablespoon granulated sugar

Directions

1. In a saucepan,combine first 4 ingredients.
2. Heat gently,stirring until sugar is dissolved.
3. Add lemon extract and set aside to cool.
4. After mixture is cooled,fold carefully into softened ice cream until marbleized.
5. Turn mixture into pie shell.
6. Mix nuts and sugar and sprinkle on pie.
7. Freeze all day or overnight.
8. Let stand at room temperature a few minutes before cutting.