This easy recipe delivers pecan pie flavor and crunch in a delicious ice cream dessert.
Terry Grieco Kenny
Prep Time5 minutes
Yields8 servings
Serving Size:About 1/2 cup
Ingredients
4 cups slightly softened half-the-fat butter pecan ice cream
3/4 cup canned pumpkin puree
1 1/2 tsp pumpkin pie spice
1/2 cup chopped toasted pecans
1/2 cup fat-free caramel syrup
Thin ginger cookies, for garnish
Instructions
1
Put ice cream, pumpkin puree and pumpkin pie spice in a plastic container. Mix with a wooden spoon until blended.
2
Cover and freeze at least 3 hours or until firm.
3
To serve: If ice cream is frozen solid, take it out of the freezer for a few minutes to soften slightly then scoop into dessert bowls. Drizzle with each serving with 1 tbsp each chopped pecans and caramel syrup. If desired, stick a cookie into ice cream or crumble over top.