Ingredients
1 sheet refrigerated pie crust1 quart butter pecan ice cream, softened1 cup canned pumpkin1/2 cup sugar1/4 teaspoon each ground cinnamon, ginger and nutmeg1 cup heavy whipping cream, whippedOptional: Hot caramel ice cream topping and chocolate ice cream topping
Preparation
Unroll crust into a 9-in. pie plate; flute edge. Refrigerate 30 minutes. Preheat oven to 400°.
Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack.
Spread ice cream into crust; freeze until firm, about 2 hours.
In a small bowl, combine pumpkin, sugar, cinnamon, ginger and nutmeg; fold in whipped cream. Spread over ice cream. Cover and freeze until firm, about 2 hours. (Pie may be frozen for up to 2 months.)
Remove from freezer 15 minutes before slicing. If desired, drizzle with ice cream toppings and dollop with additional whipped cream.
