Best Pumpkin Butter Ice Cream Pie -- Rustlin' Rob's Texas Gourmet Foods Shopping Cart
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1-16 oz jar Rustlin’ Rob’s Pumpkin Butter
1 pint butter-pecan or vanilla ice cream, softened
1-8 oz graham cracker crumb pie crust
1/2 C packed brown sugar
2 T butter or margarine
1/2 C chopped pecans
1 T water
Early in the day or up to 1 month ahead: In a large bowl, with mixer at medium speed, beat pumpkin butter and ice cream until well mixed. Spoon this mixture into the crust and freeze. In a small saucepan over medium heat, heat brown sugar, butter or margarine and 1 tablespoon water to boiling. Remove from heat; stir in pecans. With a spoon, drizzle the pecan mixture over the pie. Freeze until firm. You don’t have to put the ice cream and pumpkin butter mixture into a pie shell; you can let it freeze and enjoy it as the delectable, frozen confection it is!
To serve: Let pie stand at room temperature 15 minutes.
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