Pumpkin Pecan Pie Recipe

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Pumpkin Pecan Pie

Cathy Gillespie

By
@circlemoon8

This is a good change for the holidays. I got this from an old newspaper clipping saved by a friend.


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Rating:

Serves:

10

Method:

Stove Top

Ingredients

1 1/2 qt
butter pecan ice cream
1 c
sugar
1 c
canned pumpkin
1 tsp
cinnamon
1/4 tsp
ea: ginger, nutmeg & salt
1 c
whipping cream, whipped
1/4 c
light brown sugar, packed
2 Tbsp
butter
1 Tbsp
water
1/2 c
pecans, chopped

Directions Step-By-Step

1
30 minutes before preparing ice cream crust, put a 9" deep pie pan in freezer.
2
To 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.
3
Combine 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.
4
In 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.
5
To serve: Place pie in the refrigerate 10 minutes before cutting into wedges.

About this Recipe

Course/Dish: Pies
Main Ingredient: Dairy
Regional Style: American