Butter Pecan Pumpkin Pie Recipe
Butter Pecan Pumpkin Pie Recipe
- 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
- 1. Spread ice cream into the crust; freeze for 2 hours or until firm.
- 2. 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.
- 3. 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.
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.
Reviews for Butter Pecan Pumpkin Pie
Sort By :
"This was my first attempt at making something for my family's Thanksgiving, after I made two of them and took them down, I found out no one really liked pumpkin pie. So I brought it home and went to work. Got home and found my dad had eaten BOTH of them. So they must have been delicious!"
"This was a big hit!"
"Great presentation, easy, and delicious."
"At the melting ice cream stage I whisked in a little softened gelatin which helped the ice cream hold its shape after the 15 min defrost stage.The flavors are awesome. Genius recipe."
"It was worth the steps to make this pie, everyone loved it."
"I thought this was really good. I made it for a family dinner and everyone liked it. I will definitely make again."
"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."
"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."
"Yummy and pleasing for the whole family. My husband enjoyed it and now request it every year! I add a teaspoon of almond flavor."
"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!"
"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."
"this recpie looks very tasting im going to make this for my family for thanksgiving."
"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."
"Made this for Thanksgiving and it went before the pumpkin pie did. Very good."
"This pie was AMAZING! I would def make it again. Had it for thanksgiving and my parents love it too!"
"Bryers Ice Cream was melted and pumpkin top was hard as a rock. Prepared two days before serving."
"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"
"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."
"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."
"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."
"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."
"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!!"
"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!"
"loved this pie!!!!!!!!!"
"YUM,YUM and YUM!!!"
"I served this for dessert tonight and everyone loved the recipe."
"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%."
"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!"
"Turned out great! Do not take out of the freezer too soon though..."
"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!!"
"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."
"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."
"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!"
"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""
"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."
"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."
"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."
"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"
"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."
"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."
"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!"
"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"
"I agree that slamming someone's recipe without making it doesn't seem to be what we are about here. Thank you for submitting this yummy sounding thing. I agree that for me the fat content would mean a trip to the ER after dinner, so I plan to substitute FF Coolwhip for the heavy cream, and no fat or low fat ice cream and go from there. I will let you know how it goes, but this sounds wonderfully yummy and fast, two things that fit perfectly. My Mom is not a pumpkin fan, but I know this will appeal. Thanks again."
"I am going to try this pie, but I can't believe some of you ladies are so rude. If you are weight watching, don't make it, but you don't have to be so rude about it!! It was never posted as low fat!! If you were a cook at all you would be able to make changes to make it low fat and still good!!"
"This sounds good, but it is really expensive to make and so fattening. I don't think I can afford it, monetarily or health-wise."
"This sounds like the most fattening pie one could ever attempt to make! Like we really need all of those extra animal fats and calories to an already simple pumpkin pie."
"This is the most disgusting pie I've ever made or eaten. And, BTW, it's not original. It's sickenly sweet. Don't waste your time and money on a surefire looser."
"I made this for Thanksgiving desert and even the picky eaters liked it. Not being a big traditional pumpkin pie fan, this is a great replacement that we all liked. Thanks, Arletta!Brooke P."
"Well I thought this was going to be a good pie but it was the worst I have ever made. At 1st after I baked my crust and let it cool for about an hour I then added the ice cream placed it back in the freezer and let it firm up (about 2 hours) all was good. Then I mixed up the other ingredients and it was good, Added it to the top of the ice cream and that was good, plcaed it back in the freezer for about 2 hours if not a lil longer took it out cut it and the top was frozen stiff and the ice cream was melted. Dont think I will be making this again."
"This is the best pumpkin pie I have ever eatten and so fast to make.Our store didn't have butter pecan ice cream so I used pecan praline ice cream instead in a 10" graham crust and left the toppings off. Just used dollops of whipped cream.SO YUMMY. Thanks, Arletta for my new holiday tradition pie."