Butter Pecan Pumpkin Pie

Be the first to review
READY IN: 20mins
Recipe by looneytunesfan

From TOH Quick Cooking.

Ingredients Nutrition

Directions

  1. Spread ice cream into the crust; freeze for 2 hours or until firm. In a small mixing 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.
  2. Remove from the freezer 15 minutes before slicing. Drizzle with ice cream topping; dollop with whipped cream.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a