Butter Pecan Pumpkin Pie Recipe

Butter Pecan Pumpkin Pie Recipe
Photo by: Taste of Home
Rating

66% would make again

"This pie was always a family favorite at holidays," notes Arletta Slocum from Venice, Florida. "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."

This recipe is:

Contest Winning

Quick

Please log in to rate this recipe

 

Rate Butter Pecan Pumpkin Pie Recipe

*Click on stars to rate
 

Would you make this recipe again?
*required
 
  • 6-8 Servings
  • Prep: 20 min. + freezing

Ingredients

  • 1 quart butter pecan ice cream, softened
  • 1 pastry shell (9 inches), baked
  • 1 cup canned pumpkin
  • 1/2 cup sugar
  • 1/4 teaspoon each ground cinnamon, ginger and nutmeg
  • 1 cup heavy whipping cream, whipped
  • 1/2 cup caramel ice cream topping
  • 1/2 cup chocolate ice cream topping, optional
  • Additional whipped cream

Directions

  • Spread ice cream into the 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 for up to 2 months.
  • Remove from the freezer 15 minutes before slicing. Drizzle with caramel ice cream topping. Drizzle with chocolate ice cream topping if desired. Dollop with whipped cream. Yield: 6-8 servings.

Nutrition Facts: 1 serving (1 slice) equals 452 calories, 25 g fat (11 g saturated fat), 51 mg cholesterol, 289 mg sodium, 56 g carbohydrate, 1 g fiber, 5 g protein.

Butter Pecan Pumpkin Pie published in Quick Cooking November/December 2005, p31

Watch 1000s of how-to cooking videos and recipe tips from Taste of Home and around the web.


Visit our Video Section »

Christmas Recipes

Looking for a Christmas menu? Create your own menu with these Christmas recipes, plus decorating and entertaining ideas for your next Christmas party.

Get recipes »

Reviews for Butter Pecan Pumpkin Pie (18)

Butter Pecan Pumpkin Pie Recipe

Butter Pecan Pumpkin Pie

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today!

Reviewed on Nov. 29, 2009 by WEDGE23

This is soooo easy, and tastes delightful! I added 4 oz of CREAM CHEESE to the pumpkin mixture...yummm. Everyone now wants the recipe!! I think it was a winner!

Reviewed on Nov. 14, 2009 by OldBlindDog

My husband loves Butter Pecan Ice Cream and this pie will certainly be gracing our table this year. As for those others, as Mom would say "if don't have anything nice to say, don't say anything at all..." or "you never know until you try it"

Reviewed on Nov. 07, 2009 by macy54

I made this pie twice...once with canned pumpkin and once with canned sweet potato, and both are great. I'm having a big Thanksgiving dinner for family & friends and intend to make both for the dinner. Thanks for a great & easy recipe.

Reviewed on Nov. 02, 2009 by anna4ever24

i jhave not tried it yet, but fully intend to make it as one of the pies for the holiday season. the recipe sounds great to me.

Reviewed on Oct. 23, 2009 by Boadecia

Those 3 reviews are trolls - if you'll check their profile posts for two of them this is their first posting and the other has exactly two postings and both are negative. So ignore is the best advice. Now for my review.

Excellent recipe and I'm fat anyway so it fits my diet perfectly. I used Pralines and Cream instead of Butter Pecan just a personal preference and it was delicious.

Vinceandmia, canned pumpkin is also known as solid pack pumpkin with no spices; pumpkin pie filling is spiced up and ready for the pie shell. So go with the solid pack pumpkin for this one.

Reviewed on Oct. 22, 2009 by Halfways

I must confess I haven't made this recipe as yet..but I am planning on it..I do the community Thanksgiving here in our area and I thought that this would be a recipe that everyone would enjoy..and something different. I will let you all know after the dinner how it went. It looks absolutely delish and a snap to prepare. Thanks again.Sharlene

Reviewed on Oct. 21, 2009 by PatVanDevender

How rude can some people be?! Obviously, very, as you must enjoy ruining it for others. Get...a... life! This recipe is wonderful-- it tastes sooo good, is very easy to make and is a delight to serve!!! It's a keeper.

Reviewed on Oct. 20, 2009 by briansbuttercup

I am a professional baker/decorator, and for my family and gatherings, this is a fantastic pie. For those of you concerned over caloric and fat intake-why are you even LOOKING at a recipe for a pie? Come on-and for those who thought it was "disgusting"-maybe you didn't make it right. Although it is clearly simple enough.

Reviewed on Oct. 20, 2009 by lswick

Not every recipe is for everyone, variety is the spice of life. I like to slice my dessert into thinner slices and still enjoy the great flavor. I am sure you have a lot of friends when you serve them something as tasty as this!

Reviewed on Oct. 20, 2009 by vinceandmia

Not sure if this is the place to ask questions but (this might sound dumb) is canned pumpkin different from pumpkin pie filling and if so what is the difference? Thanks

Taste of Home - Try it Risk Free
Simple & Delicious - Free Issue Offer
Free issue offer