1/4 teaspoon each ground cinnamon, ginger and nutmeg
1 cup heavy whipping cream, whipped
1/2 cup caramel ice cream topping
Additional whipped cream for serving, if desired
Instructions:
Spread ice cream into the crust; freeze for 2 hours or until firm.
In a small mixing bowl, combine the pumpkin, sugar, cinnamon, ginger and nutmeg; fold in whipped cream. Spread over ice cream.
Cover and freeze for 2 hours or until firm. May be frozen for up to 2 months.
Remove from the freezer 15min before slicing. Drizzle with ice cream topping; dollop with whipped cream.
Nutrition Info Per Serving: Calories 497 Total Fat 25 g Cholesterol 41 mg Sodium 381 mg Potassium 231 mg Total Carbohydrate 69 g Dietary Fiber 2 g Sugars 21 g Protein 7 g