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

Butter Pecan Pumpkin Pie Recipe

Publisher Photo
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
TOTAL TIME: Prep: 20 min. + freezing
MAKES:8 servings
TOTAL TIME: Prep: 20 min. + freezing
MAKES: 8 servings

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

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.

Directions

  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.
Originally published as Butter Pecan Pumpkin Pie in Quick Cooking November/December 2005, p31

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.

Reviews for Butter Pecan Pumpkin Pie

AVERAGE RATING
   (61)
RATING DISTRIBUTION
5 Star
 (45)
4 Star
 (6)
3 Star
 (2)
2 Star
 (4)
1 Star
 (4)
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MY REVIEW
Reviewed Nov. 26, 2013

This was a big hit!

MY REVIEW
Reviewed Nov. 23, 2013

Great presentation, easy, and delicious.

MY REVIEW
Reviewed Jul. 9, 2013

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.

MY REVIEW
Reviewed Oct. 18, 2012

It was worth the steps to make this pie, everyone loved it.

MY REVIEW
Reviewed Jul. 27, 2012

Gooooood stuff!

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