- 21 minutes
- 1 minute
- 8 servings
Yummy Ice cream Pumpkin pie
- Spread ice cream into the crust; freeze for 2 hours or until firm.
- In a small bowl, combine the pumpkin, sugar, cinnamon, ginger and nutmeg; fold in whipped cream. Spread over ice cream. Cover and freeze for 2 hours or until firm. May be frozen for up to 2 months.
- Remove from the freezer 15 minutes before slicing. If desired, drizzle with caramel ice cream topping. Drizzle with chocolate ice cream topping. Dollop with whipped cream.