Ingredients
1
baked pumpkin pie
1
brick (1/2 gallon) premium vanilla ice cream
Caramel topping
Pecan halves, toasted, coarsely chopped
Preparation
Freeze pie 1 hour. Let ice cream stand at room temperature 8 to 10 minutes to slightly soften. Cut ice cream into chunks in large bowl. Chop three-fourths of the frozen pie into 1-inch chunks. Refrigerate or freeze remaining pie for later use. Gently fold pie chunks into ice cream until blended.
Scoop ice cream mixture into dessert bowls. Drizzle with caramel topping and top with toasted pecans. Serve immediately.
