Cindy’s Pumpkin Pie

          

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.

Original recipe makes 2 – 9 inch pies

Ingredients

1 1/2 pints vanilla ice cream, softened
3 eggs
1 3/4 cups pumpkin puree
3/4 cup white sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
2 (9 inch) unbaked pie shells

  • PREP

    15 mins

  • COOK

    45 mins

  • READY IN

    1 hr

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.

Nutrition

Calories: 223 kcal
Carbohydrates: 27.9 g
Cholesterol: 51 mg
Fat: 11.2 g
Fiber: 1.9 g
Protein: 3.7 g
Sodium: 287 mg

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