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Butter Pecan Pumpkin Pie

Total Time

Prep: 30 min. + freezing


8 servings

Updated: Nov. 11, 2022
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
Butter Pecan Pumpkin Pie Recipe photo by Taste of Home


  • 1 sheet refrigerated pie crust
  • 1 quart butter pecan ice cream, softened
  • 1 cup canned pumpkin
  • 1/2 cup sugar
  • 1/4 teaspoon each ground cinnamon, ginger and nutmeg
  • 1 cup heavy whipping cream, whipped
  • Optional: Hot caramel ice cream topping and chocolate ice cream topping


  1. Unroll crust into a 9-in. pie plate; flute edge. Refrigerate 30 minutes. Preheat oven to 400°.
  2. Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack.
  3. Spread ice cream into crust; freeze until firm, about 2 hours.
  4. In a small bowl, combine pumpkin, sugar, cinnamon, ginger and nutmeg; fold in whipped cream. Spread over ice cream. Cover and freeze until firm, about 2 hours. (Pie may be frozen for up to 2 months.)
  5. Remove from freezer 15 minutes before slicing. If desired, drizzle with ice cream toppings and dollop with additional whipped cream.

Nutrition Facts

1 piece: 412 calories, 24g fat (12g saturated fat), 49mg cholesterol, 210mg sodium, 46g carbohydrate (27g sugars, 2g fiber), 4g protein.

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