Read reviews (37)
Rate recipe
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. —Arletta Slocum, Venice, Florida
This recipe is:
Contest Winning
Quick
Nutritional Facts 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.
Originally published as Butter Pecan Pumpkin Pie in Quick Cooking November/December 2005, p31
Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!
Get Recipes >
A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.
Tell us what you think of this recipe. Did you modify it? Would you make it again? Rate it today! >
Rate and Review this Recipe
Reviewed on Apr. 12, 2011 by mricha14
Made this for Thanksgiving and it went before the pumpkin pie did. Very good.
Reviewed on Nov. 29, 2010 by Britni5
This pie was AMAZING! I would def make it again. Had it for thanksgiving and my parents love it too!
Reviewed on Nov. 27, 2010 by jwoodford
Bryers Ice Cream was melted and pumpkin top was hard as a rock. Prepared two days before serving.
Reviewed on Nov. 26, 2010 by 1showgirl
i thought this was going to be such a good dessert from all the rave reviews it received. the pumpkin mousse is delish as is but not after being frozen. i let it sit out for 15 min as instructed, the mousse part was still icy cold and the ice cream was super soft. the two textures didn't work together. the mousse before being frozen was excellent. it would taste good dolloped on top of butter pecan ice cream but not good frozen with it. sorry :( i didn't like it and i won't make it again
Reviewed on Nov. 26, 2010 by MissPixiesPastries
This pie was simple to construct however time consuming it was i suggest start making it the day before it is needed. However it was a huge success and will definantly be made again.
Reviewed on Nov. 01, 2010 by aaaa1111
I made this recipe with a graham/gingersnap crust in a cheesecake pan. It looked great and was easy to remove from pan and was a great presentation.
Reviewed on Oct. 31, 2010 by lynnwebster
This is to off-set the poor reviews by those who didn't bother to make the recipe but who none the less chose to give it a poor rating due to ingredients and fat content. Hello!! If you are concerned about fat content don't look for recipes on a site that has a large number of recipes from Southern Living magazine. Or, stick with the recipes from Cooking Light. We are all big boys and girls and don't need your help in deciding which recipes to make.
Reviewed on Oct. 31, 2010 by kidsgranny
I am not a pumpkin pie fan, so I decided to try this. Yummy. I was quite simple to make. I froze the completed pie for 5 hours and had no trouble with in.
Reviewed on Oct. 31, 2010 by kmbush4
I needed a quick dessert for a luncheon during harvest--I made this and the guests all raved about it and asked for the recipe. I cut it in small slices, used the caramel drizzle and served with flavored coffee. Yum!!
Reviewed on Oct. 31, 2010 by glitterchatter
Smooth combo of flavors. We made it without a crust but think a graham cracker or ginger crust would be good too. When we make it again (which is sure to happen soon) we'll use a little less ice cream, then layer a bit of chocolate or hot fudge (don't overdo!), then the pumpkin (and yes, the bit of cream cheese would be good), followed by the caramel, and freeze...that way there's no last minute fuss. Pralines and cream would be good. We can see why it was a contest winner!
Our 10 most popular recipes for the month delivered right to your inbox!
Invalid e-mail
© Reiman Media Group, LLC., 2013