\u00c2\u00a0<\/p>\n
1 quart butter pecan ice cream, softened<\/span><\/p>\n 1 pastry shell (9 inches), baked<\/span><\/p>\n 1 C. canned pumpkin<\/span><\/p>\n 1\/2 C. sugar<\/span><\/p>\n 1\/4 tsp. each ground cinnamon, ginger and nutmeg<\/span><\/p>\n 1 C. heavy whipping cream, whipped<\/span><\/p>\n 1\/2 C. caramel ice cream topping<\/span><\/p>\n 1\/2 C. chocolate ice cream topping, optional<\/span><\/p>\n Additional whipped cream <\/span><\/p>\n \u00c2\u00a0<\/span><\/p>\n 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.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":" \u00c2\u00a0 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 \u00c2\u00a0 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…<\/p>\n