_{Photo: Oxmoor House}

Ingredients

1 baked pumpkin pie

1/2 gal. premium vanilla ice cream

Caramel topping

Toasted pecan halves

Preparation

Place pie in freezer for 1 hour; remove pie from freezer, and chop 3/4 of pie into 1" chunks. Allow ice cream to stand about 8 to 10 minutes to slightly soften. "Chunk up" ice cream into a large bowl. Gently fold in pie chunks until blended.

To serve, scoop each serving into wine glasses or dessert bowls. Drizzle with caramel topping, and top with pecans.

Note: You can use any type of pumpkin pie here--a deli baked pie or, better yet, a homemade pumpkin pie. Let it cool completely on a wire rack, and then freeze it briefly for easy chopping.  In fact, this idea would also work with a baked pecan pie.  Just omit the toasted pecan halves.

Serves 12

Borrowed from Christmas with Southern Living, Oxmoor House, 2008