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    Frost-On-The-Pumpkin Pie


    Source of Recipe


    Internet

    List of Ingredients




    1 Pie

    1 c Canned Pumpkin
    1/4 c Packed Brown Sugar
    1 ts Pumpkin Pie Spice
    1/4 ts Salt
    2 c Frozen Whipped Topping,- Thawed
    1 qt Butter Pecan Ice Cream,- Slightly softened
    1 9" Graham-Cracker Pie Shell
    2 tb Chopped Pecans

    Recipe



    Mix pumpkin, brown sugar, pie spice and salt in a bowl until
    blended. Fold in thawed topping. Spoon ice cream into pie
    shell; spread evenly to edges. Top with pumpkin mixture,
    making swirls with back of a spoon. Freeze pie uncovered at
    least 3 hours, or wrap airtight and freeze up to 1 month. To
    serve, let pie stand at room temperature about 15 minutes for
    ice cream and topping to soften, then sprinkle with nuts.
 

 

 

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