Butter Pecan Pumpkin Pie


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Serves | Prep Time | Cook Time

Why I Love This Recipe


Ingredients You'll Need

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


Directions

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.


Remove from the freezer 15 minutes before slicing. Drizzle with ice cream topping; dollop with whipped cream.


Yield: 6-8 servings.


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