Butter Pecan Pumpkin Pie
- Ready In:
- 15mins
- Ingredients:
- 11
- Yields:
-
1 Pie
- Serves:
- 8
ingredients
- 1 quart butter pecan ice cream, softened
- 1 pastry shells, baked (9 inches)
- 1 cup canned pumpkin
- 1⁄2 cup sugar
- 1⁄4 teaspoon ground cinnamon
- 1⁄4 teaspoon ginger
- 1⁄4 teaspoon 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
- Spread ice cream into the crust;
- freeze for 2 hours or until firm.
- 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.
- 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.
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RECIPE SUBMITTED BY
<p>As of 6-14-2013 DH will be completing his tour in Trinidad, which has been a wonderful adventure; and returning home to Dayton, WA. We'll miss all our friends and time there, but looking forward to enjoying home life on the ranch for awhile, while we see what the next adventure might bring.</p>
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