Pecan Pumpkin Pie

This topic has 1 reply, 1 voice, and was last updated October 31, 2008 at 9:09 pm by .

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- October 31, 2008 at 9:09 pm #265593
  
  rtebalt
  
  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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