Frozen Butter Pecan Pumpkin Pie is a fabulous no-bake dessert that is perfect for fall. It’s also a great make-ahead dessert that doesn’t require hardly any effort and it’s easy to make it gluten-free.
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Okay, I admit that I am one of those people that love all things pumpkin. As soon as I flip our calendar over to September I start thinking about cooler weather, bonfires, hay-rack rides, S’mores, hot chocolate and my love for pumpkins 🙂
First, allow the butter pecan ice cream to soften just enough to be able to scoop it into a graham cracker pie crust. For this recipe, I purchased an Oreo graham cracker crust. However, you can easily make your own or modify it to be a gluten-free crust.
Next, using the back of a large spoon or spatula, gently pat the ice cream into the crust and smooth the top with a spatula or the back of a large spoon. Freeze for 2 hours.
Another layer is created using a combination of pumpkin, sugar, spices and whipped heavy cream. Let me tell ya… I could literally eat this right out of the bowl! Sooo yummy!
Carefully spread the pumpkin mixture over the frozen ice cream, smoothing the top with the back of a spoon. Freeze another 2 hours or until firm.
Although it is tempting to dig right in, it’s best to remove the pie from the freezer 15 minutes before slicing. Garnish each slice with fresh pecans, a drizzle of chocolate syrup and caramel sauce and/or a dollop of whipped cream.
Since the colors of the butter pecan ice cream + the orange pumpkin layer, topped with a drizzle of chocolate and caramel syrup are so vibrant, they remind me of tiger stripes.
Wouldn’t this be a fun dessert to serve at a Halloween party? You could also add a few Halloween sprinkles for another fun touch.
Finally, instead of serving pie slices you can cut the dessert into squares. Either way, this really is a great recipe.
Blessed Beyond Crazy is honored to have this recipe featured in the 2015 November edition of Bella Magazine.
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