Photo: Oxmoor House
Prep Time
10 Mins
Other Time
1 Hour 8 Mins
Yield
12 servings

Two holiday dessert classics are swirled with caramel and pecans--what's not to love?

How to Make It

Step 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.

Step 2

To serve, scoop each serving into wine glasses or dessert bowls. Drizzle with caramel topping, and top with pecans.

Step 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.)

Christmas with Southern Living 2008

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