Pecan Pumpkin Pie
1 box (37 oz) frozen pumpkin custard pie
1 cup pecan halves
1/3 cup caramel or butterscotch ice cream topping
Serve with: whipped cream
1. Bake pie as package directs. Spread pecans in a baking pan or a dish and bake or microwave on high, stirring occasionally, about 5 minutes or until fragrant and toasted. Arrange in concentric circles on pie. Spoon caramel topping into a small ziptop bag.
2. Just before serving: Snip tip off corner of bag; drizzle pie with topping.
Planning Tip: The pie can be baked and the nuts toasted and placed on pie up to 2 days ahead. Refrigerate. Bring pie to room temperature before serving.
The Following 2 Users Say Thank You to rtebalt For This Useful Post:
Tags for this Thread