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butter pecan pumpkin pie

(1 rating)
kitchenChatter avatar
Recipe by
Pat Duran
@kitchenChatter
Las Vegas, NV

"This pie was always a family favorite at holidays. Everyone thought I'd worked all day to make it, but it's actually so easy to assemble. It's handy to have in the freezer when unexpected company stops in for coffee and dessert", says TOH, reciper ,Arletta Slocum.

(1 rating)
yield 6 to 8 servings
prep time 20 Min
cook time 2 Hr
method Refrigerate/Freeze

Ingredients For butter pecan pumpkin pie

  • 1 qt
    butter pecan ice cream, softened
  • 9-inch
    baked pie shell
  • 1 c
    canned solid pumpkin
  • 1/2 c
    brown sugar
  • 1/4 tsp
    each-cinnamon, ginger,nutmeg
  • 1 c
    whipping cream, whipped
  • 1/2 c
    caramel ice cream topping
  • 1/2 c
    chocolate ice cream topping, optional
  • chopped pecans , and whipped cream for garnish, if desired

How To Make butter pecan pumpkin pie

  • 1
    Spread ice cream into the baked crust; freeze for 2 hours or until firm. In a small 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 up to 2 months.
  • 2
    Remove from freezer 15 minutes before slicing. Drizzle with caramel and chocolate toppings. Dollop with whipped cream and a sprinkle of nuts.
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