Butter Pecan Pumpkin Pie
From mountainmama 15 years ago
- - to make
- Serves 8
It’s handy to have in the freezer when unexpected company stops in for coffee and dessert.
Ingredients
- 1 quart butter pecan ice cream, softened shopping list
- 1 pastry shell (9 inches), baked shopping list
- 1 cup canned pumpkin shopping list
- 1/2 cup sugar shopping list
- 1/4 teaspoon each ground cinnamon, ginger and nutmeg shopping list
- 1 cup heavy whipping cream, whipped shopping list
- 1/2 cup caramel ice cream topping shopping list
- 1/2 cup chocolate ice cream topping, optional shopping list
- Additional whipped cream shopping list
How to make it
- 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.
- Remove from the freezer 15 minutes before slicing. Drizzle with ice cream toppings; dollop with whipped cream.
People Who Like This Dish 2
- greentreefrogs TN
- greekgirrrl Long Island, NY
- suewho Taylors, SC
- leebear Brookpark, OH
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Reviewed by 12 people-
WHAT A GREAT COMBINATION - THANKS - LEEBEAR
leebear
in Brookpark loved it
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