Butter Pecan Pumpkin Pie Recipe

Butter Pecan Pumpkin Pie Recipe Butter Pecan Pumpkin Pie Recipe photo by Taste of Home Rating 4

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

  • Rate
  • Print
  • Grocery List
  • Recipe Box
  • My Savings
  • Email
[X]

Rate Butter Pecan Pumpkin Pie Recipe

Click on stars to rate
 

Would you make this recipe again?
[X]
Butter Pecan Pumpkin Pie Recipe
  • Prep: 20 min. + freezing
  • Yield: 8 Servings
20 20

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: 8 servings.

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

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Butter Pecan Pumpkin Pie

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! >

(11-11) of 11 reviews

Reviewed on Sep. 26, 2011 by peskysushi

Delicious desert and very popular at the dinner party I took it too! Thank you! I used a can of organic pumpkin that had sugar and all the spices in it already. One thing I would recommend is to have the caramel and chocolate sauces at room temp so that they can be drizzled easily over the deserts before serving. I would also recommend putting the desert plates in the freezer to buy some time before the ice cream melts if you are serving a number of guests. Also make sure you have a good knife that can cut cleanly through the crust so the pieces hold together well when you scoop them out. It is an attractive and very delicious desert if served with care and a little speed.

 
 

Memorial Day Recipes

Memorial Day Recipes
Advertise with us
ADVERTISEMENT
Advertise with us
ADVERTISEMENT

Follow Us

Advertise with us ADVERTISEMENT