Pecan Pumpkin Pie

Holidays & Special Occasions Thanksgiving Pecan Pumpkin Pie

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      INGREDIENTS
      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

      PREPARATION
      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.

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Holidays & Special Occasions Thanksgiving Pecan Pumpkin Pie