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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
  • Total Time
    Prep: 30 min. + freezing
  • Makes
    8 servings


  • 1 sheet refrigerated pie crust
  • 1 quart butter pecan ice cream, softened
  • 1 cup canned pumpkin
  • 1/2 cup sugar
  • 1/4 teaspoon each ground cinnamon, ginger and nutmeg
  • 1 cup heavy whipping cream, whipped
  • Optional: Hot caramel ice cream topping and chocolate ice cream topping


  • 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 2 hours or until firm.
  • In a small bowl, combine pumpkin, sugar, cinnamon, ginger and nutmeg; fold in whipped cream. Spread over ice cream. Cover and freeze 2 hours or until firm. 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
1 piece: 412 calories, 24g fat (12g saturated fat), 49mg cholesterol, 210mg sodium, 46g carbohydrate (27g sugars, 2g fiber), 4g protein.

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Average Rating:
  • LadyCelestialStar
    Oct 22, 2014

    This was my first attempt at making something for my family's Thanksgiving, after I made two of them and took them down, I found out no one really liked pumpkin pie. So I brought it home and went to work. Got home and found my dad had eaten BOTH of them. So they must have been delicious!

  • spiker1
    Nov 26, 2013

    This was a big hit!

  • mkaskela
    Nov 23, 2013

    Great presentation, easy, and delicious.

  • sashaheywood
    Jul 9, 2013

    At the melting ice cream stage I whisked in a little softened gelatin which helped the ice cream hold its shape after the 15 min defrost stage.The flavors are awesome. Genius recipe.

  • linlin5050
    Oct 18, 2012

    It was worth the steps to make this pie, everyone loved it.

  • SandraIsley
    Jul 27, 2012

    Gooooood stuff!

  • katlaydee3
    Apr 2, 2012

    I thought this was really good. I made it for a family dinner and everyone liked it. I will definitely make again.

  • whitters143
    Dec 4, 2011

    It didn't have a lot of taste. I expected a lot more considering the ingredients and the way it looks. No one at my dinner table was thrilled.

  • Porkiepine1204
    Nov 27, 2011

    I'm apologizing in advance because I hate to leave a negative review on this recipe. I REALLY wanted to like it, and anxiously awaited Thanksgiving to make it.The flavor & consistency were just not what I expected. The pumpkin layer was lacking something, I followed the directions to the T. I'm thinking maybe it was because it wasn't baked and had a raw taste? Also the pumpkin layer thawed way slower than the ice cream so when you tried to get a piece on your fork it was rock hard on top and melting on the bottom. If you do try this recipe I'd recommend using a baked pumpkin pie mixture and a full quart of ice cream will not fit in a 9' deep dish crust and still leave room for the pumpkin layer.

  • Channibear
    Nov 26, 2011

    Yummy and pleasing for the whole family. My husband enjoyed it and now request it every year! I add a teaspoon of almond flavor.