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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Aggie Saro
[email protected]This pie is a waste of time and ingredients. It was not worth the effort.
NADEX GAMING
[email protected]I followed the recipe exactly, but my pie didn't turn out well. I'm not sure what I did wrong.
Sandie Carley
[email protected]This recipe is too complicated. I would not recommend it to a beginner baker.
Mojur Rahman
[email protected]I had some trouble getting the pie crust to roll out, but the end result was still good.
Mariela Jimenez
[email protected]The crust was a little dry, but the filling was delicious.
Destiny Cuneo
[email protected]This pie is a bit too sweet for my taste, but I still enjoyed it.
Owen Mcglothlin
[email protected]I made this pie for my husband's birthday, and he loved it. He said it was the best pumpkin pie he'd ever had.
Billy Kennedy
[email protected]I'm not usually a fan of pumpkin pie, but this one is amazing! The crust is flaky and the filling is smooth and creamy.
Roxanne Shabalala
[email protected]This pie is a little time-consuming to make, but it's worth it. The end result is a delicious and impressive dessert.
Anthony Young
[email protected]I was a little skeptical about the pecan topping, but it turned out to be the perfect addition to this pie. It added a nice crunch and flavor.
Hridoy Singha
[email protected]This pie is beautiful and delicious. I love the way the pecans add a touch of elegance.
Twinamatsiko Ivan
[email protected]I made this pie for a potluck, and it was gone in minutes! Everyone loved it.
Vicent Rasta
[email protected]This is my go-to pumpkin pie recipe. It's always a hit with my family and friends.
Zoe Rae
[email protected]I've made this pie several times now, and it's always a success. It's the perfect fall dessert.
Ce3id
[email protected]This pie is so easy to make, and it's always a crowd-pleaser. I love the combination of pumpkin and pecans.
Rita Nemerem
[email protected]I followed the recipe exactly and the pie turned out perfectly. The crust was flaky and golden brown, and the filling was rich and flavorful. My family loved it!
Tshedza Mphephu
[email protected]This pie was a hit at my Thanksgiving dinner! The filling was smooth and creamy, with just the right amount of sweetness. The pecan topping added a nice crunchy texture. I will definitely be making this pie again next year.