Butter Pecan Pumpkin Pie- Frozen Recipe

Name: Butter Pecan Pumpkin Pie- Frozen
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 1/2 cup sugar; 1/4 teaspoon cinnamon; 1/4 teaspoon ginger ground; 1/4 teaspoon nutmeg ground; 1 cup heavy whipping cream whipped; 1/2 cup chocolate topping icecream, optional; 1/2 cup caramel ice cream topping; 1 x cream whipped, for serving

Servings: persons

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
1/2 cup sugar
1/4 teaspoon cinnamon
1/4 teaspoon ginger ground
1/4 teaspoon nutmeg ground
1 cup heavy whipping cream whipped
1/2 cup chocolate topping icecream, optional
1/2 cup caramel ice cream topping
1 x cream whipped, for serving

1
Spread the softened ice cream into the crust; freeze for 2 hours or until firm.
2
In a small bowl, combine the pumpkin, sugar, cinnamon, ginger and nutmeg; fold in whipped cream.
3
Spread over ice cream.
4
Cover and freeze for 2 hours or until firm.
5
May be frozen for up to 2 months.
6
Remove from the freezer 15 minutes before slicing.
7
Drizzle with caramel ice cream topping.
8
Drizzle with chocolate topping if desired.
9
Add a dollop with whipped cream to each slice when serving.
10
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.

2283

kcal

Calories

234

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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, 1/2 cup sugar, and more.

Yes, Butter Pecan Pumpkin Pie- Frozen falls under the Baking & Desserts category and is a great choice for this type of meal.

Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.

That's it — enjoy your meal!

Butter Pecan Pumpkin Pie- Frozen

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions