Butter Pecan Pumpkin Pie

• 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

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. Spread over ice cream. Cover and freeze for 2 hours or until firm. May be frozen for up to 2 months.
3. Remove from the freezer 15 minutes before slicing. If desired, drizzle with caramel ice cream topping. Drizzle with chocolate ice cream topping. Dollop with whipped cream.

butter, pastry shell, pumpkin, sugar, ground cinnamon, heavy whipping cream, caramel ice cream topping, chocolate ice cream topping

Taken from www.tasteofhome.com/recipes/butter-pecan-pumpkin-pie/ (may not work)