BUTTER PECAN PUMPKIN PIE
This pie was always a family favorite at holidays. Everyone thought I'd worked all day to make it, but it's actually so easy to assemble. It's handy to have in the freezer when unexpected company stops in for coffee and dessert. -Arletta Slocum, Venice, Florida
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Unroll crust into a 9-in. pie plate; flute edge. Refrigerate 30 minutes. Preheat oven to 400°. , Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack or until edge is golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. , Spread ice cream into crust; freeze until firm, 2 hours. , In a small bowl, combine pumpkin, sugar, cinnamon, ginger and nutmeg; fold in whipped cream. Spread over ice cream. Cover and freeze until firm, 2 hours. May be frozen for up to 2 months., Remove from freezer 15 minutes before slicing. If desired, drizzle with ice cream toppings and dollop with additional whipped cream.
Nutrition Facts : Calories 412 calories, Fat 24g fat (12g saturated fat), Cholesterol 49mg cholesterol, Sodium 210mg sodium, Carbohydrate 46g carbohydrate (27g sugars, Fiber 2g fiber), Protein 4g protein.
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Francis Ignatius
[email protected]This pie looks delicious! I can't wait to try it.
Dajahnique Dajah
[email protected]This recipe is a waste of time. The pie was bland and flavorless. I would not recommend this recipe.
Clara Fennell
[email protected]I tried this recipe and it was a disaster. The crust was too thick and the filling was too runny. I would not recommend this recipe.
Steve Gell
[email protected]This pie was a disappointment. The crust was soggy and the filling was bland. I would not recommend this recipe.
Damon Montiel
[email protected]This pie is a winner! The crust is flaky and the filling is smooth and creamy. The butter pecan flavor is a unique and delicious twist on the classic pumpkin pie. I highly recommend this recipe.
Micheal Lamptey
[email protected]Delicious! I made this pie for my family and they loved it. The crust was flaky and the filling was smooth and creamy. The butter pecan flavor was a nice touch. I will definitely be making this pie again.
Neferson Monteagudo
[email protected]This pie was easy to make and turned out perfectly. The crust was flaky and the filling was smooth and creamy. The butter pecan flavor was subtle but delicious. I would definitely recommend this recipe.
Teresa McWilliams
[email protected]I made this pie for a potluck and it was a huge success. Everyone loved it! The crust was flaky and the filling was smooth and creamy. The butter pecan flavor was a nice touch. I will definitely be making this pie again.
Xolani Ndzule
[email protected]This pie is a must-try for any pumpkin pie lover. The butter pecan flavor is a unique and delicious twist on the classic recipe. The crust is flaky and the filling is creamy and smooth. I highly recommend this pie.
Slindile Myeni
[email protected]I have to say, I was a bit skeptical about this recipe at first. I'm not a huge fan of pumpkin pie, but I thought I'd give it a try. I'm so glad I did! This pie was absolutely delicious. The crust was perfect and the filling was rich and flavorful. I
Stephanie Perry
[email protected]This pie was a hit at my Thanksgiving dinner! The combination of butter, pecans, and pumpkin was divine. The crust was flaky and the filling was smooth and creamy. I will definitely be making this pie again next year.