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Butter Pecan Pumpkin Pie Recipe

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This recipe for Butter Pecan Pumpkin Pie is from The Fungus Among Us, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  

1 quart butter pecan ice cream, softened
1 pie 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:
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. If desired, drizzle with caramel ice cream topping. Drizzle with chocolate ice cream topping. Dollop with whipped cream.

 

 

 

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