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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:
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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
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Reviewed on Apr. 02, 2012 by katlaydee3
I thought this was really good. I made it for a family dinner and everyone liked it. I will definitely make again.
Reviewed on Dec. 04, 2011 by whitters143
It didn't have a lot of taste. I expected a lot more considering the ingredients and the way it looks. No one at my dinner table was thrilled.
Reviewed on Nov. 27, 2011 by Porkiepine1204
I'm apologizing in advance because I hate to leave a negative review on this recipe. I REALLY wanted to like it, and anxiously awaited Thanksgiving to make it.The flavor & consistency were just not what I expected. The pumpkin layer was lacking something, I followed the directions to the T. I'm thinking maybe it was because it wasn't baked and had a raw taste? Also the pumpkin layer thawed way slower than the ice cream so when you tried to get a piece on your fork it was rock hard on top and melting on the bottom. If you do try this recipe I'd recommend using a baked pumpkin pie mixture and a full quart of ice cream will not fit in a 9' deep dish crust and still leave room for the pumpkin layer.
I'm apologizing in advance because I hate to leave a negative review on this recipe. I REALLY wanted to like it, and anxiously awaited Thanksgiving to make it.
The flavor & consistency were just not what I expected. The pumpkin layer was lacking something, I followed the directions to the T. I'm thinking maybe it was because it wasn't baked and had a raw taste? Also the pumpkin layer thawed way slower than the ice cream so when you tried to get a piece on your fork it was rock hard on top and melting on the bottom. If you do try this recipe I'd recommend using a baked pumpkin pie mixture and a full quart of ice cream will not fit in a 9' deep dish crust and still leave room for the pumpkin layer.
Reviewed on Nov. 26, 2011 by Channibear
Yummy and pleasing for the whole family. My husband enjoyed it and now request it every year! I add a teaspoon of almond flavor.
Reviewed on Nov. 08, 2011 by betteboop21
Fabulous! This pie 'vanished' so quickly and was very easy to make. I had a graham cracker pie crust and used that instead of the regular crust-and it was easier!
Reviewed on Nov. 04, 2011 by bltbananas
Yes, I will make this recipe again. The only negative comment I received was that the ice cream needed more pecans. Easy to fix by adding some next time.
Made this for dinner with friends and family. Everyone loved it and they were all excited over the way it looked. My dad is still talking about it over a week later.
Reviewed on Oct. 20, 2011 by EAW9414
this recpie looks very tasting im going to make this for my family for thanksgiving.
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.
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