• 8servings
  • 20minutes
  • 452calories

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Nutrition Info . . .

VitaminsA, D
MineralsZinc, Calcium, Potassium, Iron, Phosphorus

Ingredients Jump to Instructions ↓

  1. 1 quart butter pecan ice cream, softened

  2. 1 pastry shell (9 inches), baked

  3. 1 cup canned pumpkin

  4. 1/2 cup sugar

  5. 1/4 teaspoon each ground cinnamon, ginger and nutmeg

  6. 1 cup heavy whipping cream, whipped

  7. 1/2 cup caramel ice cream topping

  8. 1/2 cup chocolate ice cream topping, optional

  9. Additional whipped cream

Instructions Jump to Ingredients ↑

  1. Butter Pecan Pumpkin Pie Recipe photo by Taste of Home 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. Yield: 8 servings.


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