Frozen Pumpkin Ice Cream Pie

Ingredients

• Vanilla ice cream, softened
• graham cracker or cookie crust (frozen pan)
• 1 cup sugar
• 1 cup canned pumpkin
• pumpkin pie spices
• salt
• 1 1/2 cups whipping cream, whipped (1/4 cup reserved for garnish)
• 1/2 cup brown sugar
• 2 Tbsp butter
• 2 Tbsp water
• 1/2 cup chopped pecans

Instructions

1. Line the bottom and sides of a frozen pie pan with softened ice cream, building up the crust about 1/2 inch above the edge of the pan by overlapping tablespoons of ice cream (do not put ice cream on the rim).
2. Freeze at least 2 hours.
3. Combine sugar, pumpkin, spices, and salt in a saucepan; cook over low heat 3 minutes.
4. Cool.
5. Fold the whipped cream (reserving 1/4 cup) into the pumpkin mixture.
6. Spoon into the frozen ice cream crust, swirling the top.
7. Freeze at least 2 hours.
8. In a small saucepan over medium heat, combine brown sugar, butter, and water; bring just to a boil, cook 1 1/2 minutes, remove from heat, and stir in the pecans.
9. Cool.
10. Spoon this pecan mixture around the edge between the filling and the crust.
11. Mound the reserved 1/4 cup whipped cream in the center.
12. Freeze.
13. To serve, soften 10 minutes in the refrigerator, then cut into wedges.