Butter Pecan Pumpkin Pie Recipe

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Butter Pecan Pumpkin Pie
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Ingredients:

Directions:

  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.
  3. Spread over ice cream.
  4. Cover and freeze for 2 hours or until firm.
  5. May be frozen for up to 2 months......... great for holidays too.......
  6. Remove from the freezer 15 minutes before slicing
  7. Drizzle with caramel ice cream topping.....yummm extra lol.
  8. Drizzle with chocolate ice cream topping if desired.another yumm
  9. Dollop with whipped cream. sprinkle with extra nutmeg
  10. Yield: 6-8 servings.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 715.21 Kcal (2994 kJ)
Calories from fat 364.26 Kcal
% Daily Value*
Total Fat 40.47g 62%
Cholesterol 74.69mg 25%
Sodium 254.63mg 11%
Potassium 374.14mg 8%
Total Carbs 64.18g 21%
Sugars 37.71g 151%
Dietary Fiber 2.44g 10%
Protein 8.26g 17%
Vitamin C 2.2mg 4%
Vitamin A 0.4mg 14%
Iron 1.8mg 10%
Calcium 207.2mg 21%
Amount Per 100 g
Calories 233.69 Kcal (978 kJ)
Calories from fat 119.02 Kcal
% Daily Value*
Total Fat 13.22g 62%
Cholesterol 24.4mg 25%
Sodium 83.2mg 11%
Potassium 122.25mg 8%
Total Carbs 20.97g 21%
Sugars 12.32g 151%
Dietary Fiber 0.8g 10%
Protein 2.7g 17%
Vitamin C 0.7mg 4%
Vitamin A 0.1mg 14%
Iron 0.6mg 10%
Calcium 67.7mg 21%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 17.2
    Points
  • 18
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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