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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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wow what an easy dessert i made this last year for the 1st time and it is very delicious . hope you give it a try . so simple . Ingredients:
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 |
1/2 -cup chocolate ice cream topping, optional |
additional whipped cream |
Directions:
1. Spread ice cream into the crust; freeze for 2 hours or until firm.
2. In a small bowl, combine the pumpkin, sugar, cinnamon, ginger and nutmeg; fold in whipped cream.
3. Spread over ice cream.
4. Cover and freeze for 2 hours or until firm.
5. May be frozen for up to 2 months......... great for holidays too.......
6. Remove from the freezer 15 minutes before slicing
7. Drizzle with caramel ice cream topping.....yummm extra lol.
8. Drizzle with chocolate ice cream topping if desired.another yumm
9. Dollop with whipped cream. sprinkle with extra nutmeg
10. Yield: 6-8 servings.
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