1 quart butter pecan ice cream, softened

1 pastry shell (9 inches), baked

1 C. canned pumpkin

1/2 C. sugar

1/4 tsp. each ground cinnamon, ginger and nutmeg

1 C. heavy whipping cream, whipped

1/2 C. caramel ice cream topping

1/2 C. chocolate ice cream topping, optional

Additional whipped cream

 

Spread ice cream into the crust; freeze for 2 hours or until firm. In a small mixing bowl, combine the pumpkin, sugar, cinnamon, ginger and nutmeg; fold in whipped cream. Spread over ice cream. Cover and freeze for 2 hours or until firm. May be frozen for up to 2 months. Remove from the freezer 15 minutes before slicing. Drizzle with caramel ice cream topping. Drizzle with chocolate ice cream topping if desired. Dollop with whipped cream. Yield: 6-8 servings.