Ingredients
1
quart ice cream (good flavors to use: Praline, Butter Pecan, Cinnamon, Cheesecake, Vanilla, etc) slightly softened
1
16 oz. can cooked pumpkin
1/2
cup pecan halves for garnish
Directions
1.
Put an 8 inch springform pan in the freezer for at least 30 minutes. Spoon the softened ice cream into the chilled pan, pressing the ice cream into the sides of a pan with a spoon or spreader. Place plastic wrap over the ice cream and press down to form 1/2 inch shell. Freeze for about 2 hours.
2.
In med. saucepan, combine pumpkin, sugar, cinnamon, nutmeg, ginger, and salt over med. high heat. Heat to boiling, stirring constantly. Chill in the refrigerator for 1 hour.
3.
In a separate bowl, whip the whipping cream to soft peaks. Fold into pumpkin mixture. Remove the springform pan from the freezer and remove the plastic wrap. Spread pumpkin mixture even over the ice cream crust. Cover with plastic wrap and freeze for 3 hours or up to overnight.
4.
When ready to serve, sprinkle pecans over the top.
5.
This may be prepared up to 2 days in advance.
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