Pumpkin Pie Ice Cream Fantasy

• 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

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.)

pumpkin pie, vanilla ice cream, caramel topping, pecan halves

Taken from www.myrecipes.com/recipe/pumpkin-pie-ice-cream-fantasy (may not work)