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Homemade Pumpkin & Pecan Pie Ice Cream

Pumpkin & Pecan Pie Ice Cream
A delicious way to combine two holiday pie favorites into a lighter, more refreshing dessert.


Prep Time: 5 minutes
Yield: 8 servings


  • 1/2 cup fat-free caramel syrup
  • Thin ginger cookies, for garnish
  • 4 cups slightly softened 1/2-the-fat butter pecan ice cream
  • 3⁄4 cup canned pumpkin puree
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/2 cup chopped toasted pecans


  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 tablespoon each chopped pecans and caramel syrup. If desired, stick a cookie into ice cream or crumble overtop.

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