1 baked pumpkin pie, frozen for 1 hour
1/2 gallon premium vanilla ice cream
jar of caramel ice cream topping
toasted pecan halves
Remove ice cream from freezer and let set about 10 minutes.
Cut about 3/4 of the pie, if large, all of it if it is small, into 1-inch chunks.
Dip chunks of ice cream into a large bowl; gently fold in the pie chunks until combined.
To Serve: Scoop into dessert dishes and spoon some caramel topping over all. Sprinkle with the pecan halves.
This is a very yummy idea I got from Southern Living several years ago. Delicious.
ATTENTION DIABETICS: I have found this works very well with a sugar-free pie, sugar-free ice cream, and sugar-free topping. If you don't have SF caramel topping, chocolate works well, too.