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Pumpkin Pie Ice Cream Fantasy

Photo: Oxmoor House
Prep time 10 mins
Other time 1 hr, 8 mins
Yield 12 servings
Two holiday dessert classics are swirled with caramel and pecans--what's not to love?

Ingredients

  • 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

How to Make It

  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.)

Christmas with Southern Living 2008