Now when it comes to trivial choices, I am a very indecisive person. In fact, if you ask me what my favorite color is, I can never make up my mind and constantly go back and forth, questioning everyone around me until I have finally come to a decision. I mean, who can decide when there are so many gorgeous hues out there?
So I am quite pleased with myself that I have finally been able to declare that my all time favorite flavor of ice cream is Butter Pecan; probably because it is the only flavor that has that hint of salt that I love.
And although I like a nice mint chocolate chip and cookies & cream from time to time, I am so very happy to have settled on a favorite. And this is why I am so excited to bring you today's 'dessert for fall', Butter Pecan Pumpkin Pie! Yum . . .
Butter Pecan Pumpkin Pie
~ 1 quart butter pecan ice cream, softened
~ 1 pastry shell (9 inches), baked
~ 1 cup canned pumpkin
~ 1/2 cup sugar
~ 1/4 teaspoon each ground cinnamon, ginger and nutmeg
~ 1 cup heavy whipping cream, whipped
~ 1/2 cup caramel ice cream topping
~ 1/2 cup chocolate ice cream topping, optional
~ Additional whipped cream
1.) Spread 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. Spread over ice cream. Cover and freeze for 2 hours or until firm. May be frozen for up to 2 months.
3.) Remove from the freezer 15 minutes before slicing. Drizzle with caramel ice cream topping. Drizzle with chocolate ice cream topping if desired. Dollop with whipped cream.
Yield: 8 servings.
And here are a few ideas on how to serve your pies, in case you are making a bar of it and serving more than one flavor (this would be quite nice for a fall wedding, an autumn bridal shower, a 'Sweet as Pie' baby shower, or a Thanksgiving spread, don't you think?)
Love the idea of using fruit boxes as stands . . .
And the thought of wooden tree stumps even more . . .
Happy First Day of Autumn to you, and have a wonderful weekend!