pumpkin pecan pie
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This is a good change for the holidays. I got this from an old newspaper clipping saved by a friend.
yield
10 serving(s)
method
Stove Top
Ingredients For pumpkin pecan pie
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1 1/2 qtbutter pecan ice cream
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1 csugar
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1 ccanned pumpkin
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1 tspcinnamon
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1/4 tspea: ginger, nutmeg & salt
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1 cwhipping cream, whipped
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1/4 clight brown sugar, packed
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2 Tbspbutter
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1 Tbspwater
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1/2 cpecans, chopped
How To Make pumpkin pecan pie
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130 minutes before preparing ice cream crust, put a 9" deep pie pan in freezer.
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2To make the crust: working quickly, line bottom and sides of frozen pan with ice cream. Do not put ice cream on edge. Build up crust 1/2" above edge of pan by overlapping tablespoonsful of ice cream. Freeze at least 2 hours.
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3Combine sugar, pumpkin, spices and salt in a saucepan; cook over low heat for 3 minutes. Cool. Reserve 1/4 cup whipping cream for garnish. Fold remaining whipped cream into pumpkin mixture. Spoon into frozen ice cream crust, swirling top. Freeze at least 2 hours.
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4In a small saucepan over medium heat combine brown sugar, butter and water. Bring just to a boil; cook 1 1/2 minutes, remove from heat and stir in pecans. Cool. Spoon mixture around edge between filling and crust. Mound the 1/4 cup of reserved whipped cream in center. Freeze.
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5To serve: Place pie in the refrigerate 10 minutes before cutting into wedges.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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