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Prep 10min
Total1hr10min
Ingredients4
Servings12
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Ingredients
1
baked pumpkin pie
1
brick (1/2 gallon) premium vanilla ice cream
Caramel topping
Pecan halves, toasted, coarsely chopped
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Steps
1
Freeze pie 1 hour. Let ice cream stand at room temperature 8 to 10 minutes to slightly soften. Cut ice cream into chunks in large bowl. Chop three-fourths of the frozen pie into 1-inch chunks. Refrigerate or freeze remaining pie for later use. Gently fold pie chunks into ice cream until blended.
2
Scoop ice cream mixture into dessert bowls. Drizzle with caramel topping and top with toasted pecans. Serve immediately.
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Nutrition Facts
Serving Size:1 Serving
Calories
520
Total Fat
22g
0%
Saturated Fat
9g
0%
Sodium
470mg
0%
Total Carbohydrate
74g
0%
Dietary Fiber
3g
0%
Protein
8g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
2 Starch; 3 Other Carbohydrate; 4 Fat;
Carbohydrate Choice
5
*Percent Daily Values are based on a 2,000 calorie diet.
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