Butter Pecan Pumpkin Pie

Pat Duran

By
@kitchenChatter

"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.


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Comments:

Serves:

6 to 8 servings

Prep:

20 Min

Cook:

2 Hr

Method:

Refrigerate/Freeze

Ingredients

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

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Pies, Ice Cream & Ices, Puddings
Main Ingredient: Dairy
Regional Style: American
Hashtags: #pecans, #frozen