Butter Pecan Pumpkin Pie- Frozen

Name: Butter Pecan Pumpkin Pie- Frozen
Total time: P5H
Yield: 8
Cuisine: Fusion
Ingredients: ice cream; phyllo (filo) pastry sheets; pumpkin; sugar; cinnamon; ginger; nutmeg; heavy whipping cream; chocolate topping; caramel ice cream topping; cream

"This pie definitely rates 5 stars. It's easy to assemble and a fantastic addition to your Thanksgiving dinner."

Yield

8 servings

Prep

30 min

Cook

0 min

Ready

5 hrs

Trans-fat Free, Low Sodium

Ingredients

Amount	Measure	Ingredient	Features
4	cups	ice cream butter pecan, softened, one quart
1	each	phyllo (filo) pastry sheets 9-inch, baked	*
1	cup	pumpkin canned,, solid pack, not pie mix
½	cup	sugar
¼	teaspoon	cinnamon
¼	teaspoon	ginger ground
¼	teaspoon	nutmeg ground
1	cup	heavy whipping cream whipped
½	cup	chocolate topping icecream, optional	*
½	cup	caramel ice cream topping	*
1	x	cream whipped, for serving	*

Ingredients

Amount	Measure	Ingredient	Features
946	ml	ice cream butter pecan, softened, one quart
1	each	phyllo (filo) pastry sheets 9-inch, baked	*
237	ml	pumpkin canned,, solid pack, not pie mix
118	ml	sugar
1.3	ml	cinnamon
1.3	ml	ginger ground
1.3	ml	nutmeg ground
237	ml	heavy whipping cream whipped
118	ml	chocolate topping icecream, optional	*
118	ml	caramel ice cream topping	*
1	x	cream whipped, for serving	*

Directions

Spread the softened ice cream into the crust; freeze for 2 hours or until firm.

In a small 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 topping if desired.

Add a dollop with whipped cream to each slice when serving.

Nutrition Facts: 1 serving (1 slice) equals 452 calories, 25 g fat (11 g saturated fat), 51 mg cholesterol, 289 mg sodium, 56 g carbohydrate, 1 g fiber, 5 g protein.