pumpkin pecan pie

circlemoon8 avatar
By Cathy Gillespie

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

serves 10
method Stove Top

Ingredients For pumpkin pecan pie

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

How To Make pumpkin pecan pie

  • 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.

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