HomePies Butter Pecan Pumpkin Pie

Butter Pecan Pumpkin Pie

Posted in : Pies on by : Daphne


1 quart butter pecan ice cream, softened1 pastry shell (9 inches), baked1 cup canned pumpkin1/2 cup sugar1/4 teaspoon each ground cinnamon, ginger and nutmeg1 cup heavy whipping cream, whipped1/2 cup caramel ice cream topping1/2 cup chocolate ice cream topping, optionalAdditional whipped cream


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.

1 slice equals 452 calories, 25 g fat (11 g saturated fat), 51 mg cholesterol, 289 mg sodium, 56 g carbohydrate, 1 g fiber, 5 g protein