Cindy's Pumpkin Pie recipe

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Ingredients

1 ½ pints vanilla ice cream, softened
3 eggs
1 ¾ cups pumpkin puree
¾ cup white sugar
½ teaspoon salt
1 teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg
2 (9 inch) unbaked pie shells

Nutrition Info

223 calories
carbohydrate: 27.9 g
cholesterol: 45.8 mg
fat: 11.2 g
fiber: 1.9 g
protein: 3.7 g
saturatedFat: 3.9 g
servingSize: -
sodium: 287.1 mg
sugar: 15.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 425 degrees F (220 degrees C.) Place ice cream near the warm oven to soften.

  2. In a large bowl, whisk together the eggs. Stir in the pumpkin puree, sugar, salt, cinnamon, ginger, and nutmeg. Mix in soft ice cream until smooth. Pour filling into two 9 inch pie shells.

  3. Bake for 15 minutes in the preheated oven. Reduce temperature to 350 degrees F (175 degrees C), and bake an additional 30 to 40 minutes, or until filling is set.

Recipe Yield

2 - 9 inch pies

Recipe Note

This pumpkin pie recipe uses melted ice cream instead of evaporated milk. The result is delicious. I have never brought home leftovers of this pie. I recommend using fresh pumpkin, but canned pumpkin can also be used.

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