Servings:
Serves 12 Servings
Ingredients
- 1 baked pumpkin pie
- 1/2 gallon lon premium vanilla ice cream
Preparation
Baking Directions:
Place pie in freezer for 1 hour; remove pie from freezer, and chop 3/4 of pie into 1 inch 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 used 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.)
