butter pecan pumpkin pie

Name: Butter Pecan Pumpkin Pie
Prep time: 20 min
Cook time: 2 h
Yield: 6
Cuisine: American
Ingredients: 1 quart(s) butter pecan ice cream, softened; 9-inch - baked pie shell; 1 cup(s) canned solid pumpkin; 1/2 cup(s) brown sugar; 1/4 teaspoon(s) each-cinnamon, ginger,nutmeg; 1 cup(s) whipping cream, whipped; 1/2 cup(s) caramel ice cream topping; 1/2 cup(s) chocolate ice cream topping, optional; - chopped pecans , and whipped cream for garnish, if desired

(1 RATING)

87 Pinches 1 Photo

Pat Duran

Las Vegas, NV

Updated on Aug 26, 2011

"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.

Rate

prep time 20 Min

cook time 2 Hr

method Refrigerate/Freeze

yield 6 to 8 servings

Ingredients

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

How To Make butter pecan pumpkin pie

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.

Step 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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