Pumpkin Ice Cream Pie - cooking recipe

Ingredients

1 can pumpkin pie filling
1 pt. butter pecan ice cream, softened
1 (8-inch) graham cracker crust
1/2 c. packed brown sugar
2 Tbsp. butter or margarine
1/2 c. chopped pecans

Preparation

Early in the day or up to 1 month before serving: In a large bowl with mixer at medium speed, beat pie filling and ice cream until smooth and well mixed.
Spoon into crust and freeze one hour.