Recipe

Butter Pecan Pumpkin Pie Recipe


Butter Pecan Pumpkin Pie Recipe
Add Step-by-Step Photos 		Mountainmama / All my dishes
1 year, 1 month ago
It’s handy to have in the freezer when unexpected company stops in for coffee and dessert.
Prep:20m Servings:8

Mountainmam

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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

Directions
  1. Spread ice cream into the crust; freeze for 2 hours or until firm. In a small mixing 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.
  2. Remove from the freezer 15 minutes before slicing. Drizzle with ice cream toppings; dollop with whipped cream.

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Comments

leebear 1 year ago said:
WHAT A GREAT COMBINATION - THANKS - LEEBEAR


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2.3

Average score: 2.3 / 5
No. of ratings: 12
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