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Slice of pumpkin and butter pecan ice cream pie on a plate with whipped cream.
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Pumpkin and Butter Pecan Ice Cream Pie Recipe

Change up your holiday pie with this non-traditional pumpkin pie recipe. This Pumpkin and Butter Pecan Ice Cream Pie is fun and easy!
Course Dessert
Cuisine American
Prep Time 15 minutes
Freezing Time 4 hours
Total Time 4 hours 15 minutes
Servings 8 servings
Calories
Author Deborah Harroun

Ingredients

  • 1 9-inch pie crust, fully cooked
  • 1 quart butter pecan ice cream softened
  • 1 cup pumpkin puree
  • 1/2 cup sugar
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ginger
  • 2 cups heavy whipping cream divided
  • 1/2 cup caramel topping

Instructions

  • Spread the ice cream evenly in the pie crust. Cover and freeze for 2 hours, or until it is completely firm.
  • In a large bowl, combine the pumpkin puree, sugar, cinnamon, nutmeg and ginger. In another bowl, whip 1 cup of the cream until it forms stiff peaks. Fold the whipped cream into the pumpkin mixture. Remove the pie from the freezer and spread the pumpkin mixture evenly over the ice cream layer. Cover and return to the freezer and freeze for an additional 2 hours.
  • Minutes before serving, remove the pie from the freezer. Drizzle the caramel sauce evenly over the top. In a bowl, whip the remaining cup of cream until stiff peaks form. Cut the pie into slices, and top each slice with a dollop of the whipped cream.

Notes

recipe source: Pumpkin It Up! by Eliza Cross