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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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From TOH Quick Cooking. 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.
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