Butter Pecan Pumpkin Pie

• 1 quart butter pecan ice cream, softened
• 1 (9 inch) pastry shells, baked
• 1 cup canned pumpkin
• 12 cup sugar
• 14 teaspoon ground cinnamon
• 14 teaspoon ginger
• 14 teaspoon nutmeg
• 1 cup heavy whipping cream, whipped
• 12 cup caramel ice cream topping
• additional whipped cream

1. Spread ice cream into the crust; freeze for 2 hours or until firm.
2. In a small mixing 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 ice cream topping; dollop with whipped cream.

butter, pastry shells, pumpkin, sugar, ground cinnamon, ginger, nutmeg, heavy whipping cream, caramel ice cream topping, additional whipped cream

Taken from www.food.com/recipe/butter-pecan-pumpkin-pie-157358 (may not work)