Pumpkin Ice Cream Pie

We are going to make a new version of the classic pumpkin pie.  I thought it looked really good and wanted to post it just in case anybody else wanted to try it. 

1 1/2 cups canned pumpkin

1/2 cup firmly packed light brown sugar

1/3 cup milk

1 tsp. grated orange rind

1/2 tsp. ground cinnamon 

1/4 tsp. lemon extract

1 qt. butter pecan or vanilla ice cream, softened 

1 (9-inch) graham cracker crust

1/3 cup finely chopped pecans or walnuts

1 Tbsp. sugar

Toppings (optional) :

Whipped cream

Chopped pecans 

Caramel sauce 

Combine first 5 ingredients in a medium saucepan.  Heat, stirring constantly until sugar is dissolved.  Add lemon extract: set aside to cool.  Fold mixture into softened ice cream until marbleized.  Turn into pie crust.  Combine nuts and sugar; sprinkle over pie.  Freeze overnight.  Let stand at room temperature s few minutes before cutting.