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.
Nutrition Facts
Per serving
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