• Prep Time: 20 minute
  • Cooking Time:
  • Serves: 8 servings

Butter Pecan Pumpkin Pie Recipe

  • Recipe Submitted by on

Category: Holiday, Chocolate, Pies

 Ingredients List

  • 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

 Directions

1. Spread ice cream into the crust; freeze for 2 hours or until firm.

2. 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.

3. 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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