Hard Dessert

Cindy's Pumpkin Pie

Name: Cindy's Pumpkin Pie
Prep time: 13 min
Cook time: 33 min
Total time: 46 min
Yield: 4 servings
Cuisine: Unknown
Ingredients: 3 large eggs; 1.75 cups pumpkin purée; 0.75 cups white sugar; 0.5 teaspoons salt; 1 teaspoon ground cinnamon; 0.25 teaspoons ground ginger; 0.25 teaspoons ground nutmeg; 1.5 pintss vanilla ice cream , softened; 2 unbakeds pie shells , 9-inch

Total Time

46 min

13m prep · 33m cook

Servings

4 people

Rating

—

Difficulty

Hard

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Cindy's pumpkin pie recipe swaps evaporated milk for melted ice cream, creating a rich, delicious flavor. I've never brought home leftovers! Fresh pumpkin is best, but canned works too.

Ingredients

3 large eggs
1.75 cups pumpkin purée
0.75 cups white sugar
0.5 teaspoons salt
1 teaspoon ground cinnamon
0.25 teaspoons ground ginger
0.25 teaspoons ground nutmeg
1.5 pintss vanilla ice cream , softened
2 unbakeds pie shells , 9-inch

Instructions

1

Preheat the oven to 425 degrees F (220 degrees C).
2

Whisk eggs together in a large bowl. Stir in pumpkin purée, sugar, salt, cinnamon, ginger, and nutmeg. Add ice cream, stirring until smooth. Divide filling between pie shells.
3

Bake in the preheated oven for 15 minutes. Reduce the oven temperature to 350 degrees F (175 degrees C); continue baking until filling sets, 30 to 40 minutes more.