Butter Pecan Pumpkin Pie- Frozen
"This pie definitely rates 5 stars. It's easy to assemble and a fantastic addition to your Thanksgiving dinner."
Yield
8 servingsPrep
30 minCook
0 minReady
5 hrsTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | cups |
ice cream
butter pecan, softened, one quart |
|
| 1 | each |
phyllo (filo) pastry sheets
9-inch, baked |
*
|
| 1 | cup |
pumpkin
canned,, solid pack, not pie mix |
|
| ½ | cup |
sugar
|
|
| ¼ | teaspoon |
cinnamon
|
|
| ¼ | teaspoon |
ginger
ground |
|
| ¼ | teaspoon |
nutmeg
ground |
|
| 1 | cup |
heavy whipping cream
whipped |
|
| ½ | cup |
chocolate topping
icecream, optional |
* |
| ½ | cup |
caramel ice cream topping
|
* |
| 1 | x |
cream
whipped, for serving |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 946 | ml |
ice cream
butter pecan, softened, one quart |
|
| 1 | each |
phyllo (filo) pastry sheets
9-inch, baked |
*
|
| 237 | ml |
pumpkin
canned,, solid pack, not pie mix |
|
| 118 | ml |
sugar
|
|
| 1.3 | ml |
cinnamon
|
|
| 1.3 | ml |
ginger
ground |
|
| 1.3 | ml |
nutmeg
ground |
|
| 237 | ml |
heavy whipping cream
whipped |
|
| 118 | ml |
chocolate topping
icecream, optional |
* |
| 118 | ml |
caramel ice cream topping
|
* |
| 1 | x |
cream
whipped, for serving |
*
|
Directions
Spread the softened ice cream into the crust; freeze for 2 hours or until firm.
In a small 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 topping if desired.
Add a dollop with whipped cream to each slice when serving.
Nutrition Facts: 1 serving (1 slice) equals 452 calories, 25 g fat (11 g saturated fat), 51 mg cholesterol, 289 mg sodium, 56 g carbohydrate, 1 g fiber, 5 g protein.
