You probably know the bad news: Pecan pie is one of the most fattening items on the menu at the holidays, weighing in at about 500 calories and over 25 grams of fat per slice. Here’s the good news: This easy recipe delivers that pecan pie flavor and crunch in a lighter — but still delicious — ice cream dessert. (Bonus: It covers the pumpkin pie craving, too.) Go on, have two scoops!
A delicious way to combine two holiday pie favorites into a lighter, more refreshing dessert.
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
1/2 cup fat-free caramel syrup
Thin ginger cookies, for garnish
- Put ice cream, pumpkin puree and pumpkin pie spice in a plastic container. Mix with a wooden spoon until blended.
- Cover and freeze at least 3 hours or until firm.
- 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.