Recipe

Butter Pecan Pumpkin Pie Recipe


Butter Pecan Pumpkin Pie Recipe
Add Step-by-Step Photos

It’s handy to have in the freezer when unexpected company stops in for coffee and dessert.

Mountainmam

 Does this look good? Yeah! / Nope
Fans
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.

Recent Gawkers
Not quite what you're looking for? See more Dessert / Pies And Tarts
Comments


WHAT A GREAT COMBINATION - THANKS - LEEBEAR


Add a Comment
You must be logged in to comment on a recipe. Login
Alterations
No alterations yet


Suggest an Alteration
You must be logged in to suggest a recipe alteration. Login
Viewing Butter Pecan Pumpkin Pie Recipe

Tool Box

url
Print Recipe
Email it
Send Recipe to Cell Phone
Login to Add a Note [?]
Login to Save this [?]
Subscribe to mountainmama [?]
Flag as Interesting/Unique [?]
Add to Comparison Queue [?]

Flavors

Login to Add Flavor Tags [?]

Ratings & Honors

2.3

You need to be logged in to rate a recipe.

Groups

This recipe belongs to the following groups:
This recipe isn't in any groups
You need to be logged in to add a recipe to a group

Related Menus