• Cooking Time:
  • Servings: 6-8
  • Preparation Time: 20 min. + freezing


  • * 1 quart butter pecan ice cream, softened
  • * 1 pastry shell (9 inches), baked
  • * 1 cup canned pumpkin
  • * 1/2 cup sugar
  • * 1/4 teaspoon each ground cinnamon, ginger and nutmeg
  • * 1 cup heavy whipping cream, whipped
  • * 1/2 cup caramel ice cream topping
  • * 1/2 cup chocolate ice cream topping, optional
  • * Additional whipped cream


  • 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.
  • 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.


Categories: Christmas  Ice Cream  Pie  Thanksgiving 

Author Credit: Arletta Slocum

Website Credit: http://www.tasteofhome.com/Recipes/Butter-Pecan-Pumpkin-Pie

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