NEXT RECIPE >

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

Butter Pecan Pumpkin Pie Recipe

Read Reviews
4.5 52 62
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: 452 calories, 25g fat (11g saturated fat), 51mg cholesterol, 289mg sodium, 56g carbohydrate (41g sugars, 1g fiber), 5g 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


Reviews for Butter Pecan Pumpkin Pie

AVERAGE RATING
(62)
RATING DISTRIBUTION
5 Star
 (46)
4 Star
 (6)
3 Star
 (2)
2 Star
 (4)
1 Star
 (4)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
LadyCelestialStar User ID: 8027845 157148
Reviewed Oct. 22, 2014

"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!"

MY REVIEW
spiker1 User ID: 264159 100203
Reviewed Nov. 26, 2013

"This was a big hit!"

MY REVIEW
mkaskela User ID: 6061564 67658
Reviewed Nov. 23, 2013

"Great presentation, easy, and delicious."

MY REVIEW
sashaheywood User ID: 7331462 133635
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
linlin5050 User ID: 5587959 67641
Reviewed Oct. 18, 2012

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

MY REVIEW
SandraIsley User ID: 1775228 58674
Reviewed Jul. 27, 2012

"Gooooood stuff!"

MY REVIEW
katlaydee3 User ID: 3741999 148670
Reviewed Apr. 2, 2012

"I thought this was really good. I made it for a family dinner and everyone liked it. I will definitely make again."

MY REVIEW
whitters143 User ID: 6324649 146370
Reviewed Dec. 4, 2011

"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."

MY REVIEW
Porkiepine1204 User ID: 5852031 62942
Reviewed Nov. 27, 2011

"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."

MY REVIEW
Channibear User ID: 6369044 67819
Reviewed Nov. 26, 2011

"Yummy and pleasing for the whole family. My husband enjoyed it and now request it every year! I add a teaspoon of almond flavor."

Loading Image