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
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Ginger Fried Rice
A simple ginger fried rice recipe full of delicate flavor, the perfect accompaniment to any Asian-inspired meal.
Raw Zucchini Salad
This easy zucchini salad with dill, green onions, and a simple vinegar dressing is best made with small fresh zucchini from your garden. Marinate the salad overnight for best results.
Oatmeal Raisin Cookies IX
This is an oatmeal raisin cookie developed to use vegetable oil instead of solid fats. It is a slight modification of one with which I won first place in a company sponsored contest where I work.