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

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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

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Reviews for Butter Pecan Pumpkin Pie

Butter Pecan Pumpkin Pie Recipe

Butter Pecan Pumpkin Pie

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(11-20) of 37 reviews

Reviewed on Oct. 30, 2010 by mummyfabulous@hotmail.com

loved this pie!!!!!!!!!

Reviewed on Oct. 15, 2010 by terri0307

YUM,YUM and YUM!!!

Reviewed on Oct. 10, 2010 by egucciardo

I served this for dessert tonight and everyone loved the recipe.

Reviewed on Oct. 03, 2010 by 2bcookin

I almost deleted this from my recipe box when I was "cleaning house" because the ratings had gone down so low. I thought perhaps it wasn't as good sounding as I had originally assumed. Then, I read some of the nasty reviews and decided to definitely keep this recipe to try--soon. It's really too bad these reviewers have dropped the recipe's make again ratings down to 73%.

Reviewed on Jul. 07, 2010 by gmakacey

As the only fan of pumpkin pie in our family I'm always on the lookout for a way to get my "fix" for the holidays. I made this and my family loved it! It was easy, made a wonderful presentation and I really don't think it's expensive. As for the calories, it really isn't bad for a dessert and who cares...that's how I expect my holiday desserts! No imitations here!

Reviewed on Jun. 30, 2010 by sandra1985

Turned out great! Do not take out of the freezer too soon though...

Reviewed on Dec. 25, 2009 by kjlandnam

This is a great pie recipe!! Everybody that had this loved it!! I have passed this onto at least five other people that loved it also!!

Reviewed on Dec. 13, 2009 by JennyMelynntoh

Next time I make this I will use pralines and cream ice cream instead of butter pecan. I also like the idea of adding cream cheese.

Reviewed on Dec. 09, 2009 by Delta Dawn

Haven't made this yet, but I can tell it will be good. To pare down the calories, I suggest making it without a crust at all. I doubt you'd miss it. I have done this with other frozen ice cream pies with excellent results.

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!

 
 

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