Butter Pecan Pumpkin Pie- Frozen

• 4 cups ice cream butter pecan, softened, one quart
• 1 each phyllo (filo) pastry sheets 9-inch, baked
• 1 cup pumpkin canned,, solid pack, not pie mix
• 1/2 cup sugar
• 1/4 teaspoon cinnamon
• 1/4 teaspoon ginger ground
• 1/4 teaspoon nutmeg ground
• 1 cup heavy whipping cream whipped
• 1/2 cup chocolate topping icecream, optional
• 1/2 cup caramel ice cream topping
• 1 x cream whipped, for serving

1. Spread the softened 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.
6. Remove from the freezer 15 minutes before slicing.
7. Drizzle with caramel ice cream topping.
8. Drizzle with chocolate topping if desired.
9. Add a dollop with whipped cream to each slice when serving.
10. 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.

butter pecan, phyllo, pumpkin, sugar, cinnamon, ginger ground, nutmeg ground, heavy whipping cream whipped, chocolate topping, caramel ice cream topping, cream whipped

Taken from recipeland.com/recipe/v/butter-pecan-pumpkin-pie-frozen-50034 (may not work)