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Categories:Viewed: 36 - Published at: 4 years ago
Ingredients
- 1 can pumpkin pie filling
- 1 pt. butter pecan ice cream, softened
- 1 (8-inch) graham cracker crust
- 1/2 c. packed brown sugar
- 2 Tbsp. butter or margarine
- 1/2 c. chopped pecans
Method
- Early in the day or up to 1 month before serving: In a large bowl with mixer at medium speed, beat pie filling and ice cream until smooth and well mixed.
- Spoon into crust and freeze one hour.