Pumpkin Pie Ice Cream Fantasy

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


12 servings

Recipe from

Recipe Time

Prep: 10 Minutes
Other: 1 Hour, 8 Minutes


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


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.

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

*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

May 2008