Pumpkin Butter Ice Cream Pie

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Purchase Pumpkin Butter Ice Cream Pie

Pumpkin Butter Ice Cream Pie :
1-16oz jar gourmet gardens pumpkin butter
1 pint butter-pecan or vanilla ice cream,softened
1-8oz graham cracker crumb pie crust
1/2 cup packed browm sugar
2 Tbs butter or margarine
1/2 cup chopped pecans
1 Tbs water
Early in the day or up to 1 month ahead : In large bowl, with mixer at medium speed, beat pumpkin butter and ice cream until well mixed. Spoon into crust and freeze. In small saucepan over medium heat, heat brown sugar, butter or margarine and 1 tablespoon water to boiling. Remove from heat; stir in pecans. With spoon, drizzle mixture over pie. Freeze until firm. To serve: Let pie stand at room temperature 15 minutes.

Purchase Pumpkin Butter Ice Cream Pie

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