1 cup of canned pumpkin
1/4 cup brown sugar
1 tsp. pumpkin pie spice
1/4 tsp. salt
2 cups cool whip
1 qt. butter pecan ice cream, slightly softened
1 (9-inch) graham cracker pie crust
2 Tbls. chopped pecans
Mix pumpkin, brown sugar, pumpkin pie spice and salt in a bowl until well blended. Fold in cool whip. Spoon ice cream into pie shell; spread evenly to edges. Top with pumpkin mixture. Freeze pie uncovered at least 3 hours. Let pie stand at room temperature about 15 minutes then sprinkle with chopped pecans before serving. Enjoy!
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