Butter Pecan Pumpkin Pie- Frozen

Directions

Spread the softened ice cream into the crust; freeze for 2 hours or until firm.

In a small 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 caramel ice cream topping.

Drizzle with chocolate topping if desired.

Add a dollop with whipped cream to each slice when serving.

Nutrition Facts: 1 serving (1 slice) equals 452 calories, 25 g fat (11 g saturated fat), 51 mg cholesterol, 289 mg sodium, 56 g carbohydrate, 1 g fiber, 5 g protein.