Pumpkin Pie Ice Cream Fantasy |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 12 |
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Two holiday dessert classics are swirled with caramel and pecans-what's not to love? Ingredients:
1 baked pumpkin pie |
1/2 gal. premium vanilla ice cream (we tested with bluebell) |
caramel topping (we tested with smucker's) |
toasted pecan halves |
Directions:
1. Place pie in freezer for 1 hour; remove pie from freezer, and chop 3/4 of pie into 1 chunks. Allow ice cream to stand about 8 to 10 minutes to slightly soften. Chunk up ice cream into a large bowl. Gently fold in pie chunks until blended.
2. To serve, scoop each serving into wine glasses or dessert bowls. Drizzle with caramel topping, and top with pecans.
3. *We tested with a Mrs. Smith's frozen pumpkin pie, baked according to package directions. We let it cool completely on a wire rack, and then froze it briefly for easy chopping. You can use any type of pumpkin pie here-a deli baked pie or, better yet, a homemade pumpkin pie. (In fact, this idea would also work with a baked pecan pie. Just omit the toasted pecan halves.)
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