Butter Pecan Pumpkin Pie
By á-2700
Rate this recipe
5/5
(1 Votes)
Ingredients
- 1 quart butter pecan ice cream, softened
- 1 pastry shell (9 inches) baked
- 1 cup canned pumpkin
- 1/2 cup sugar
- 1/4 tsp. 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
Details
Servings 8
Preparation
Step 1
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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