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 , 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 AccountPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Honey Mustard Chicken Wings
These honey mustard chicken wings turn out super crispy and tender all at the same time. Make sure you plan ahead so the wings have time to chill with the seasoning.
Cacao Nib Pesto
Adding cacao nibs to traditional basil pesto gives your menu a smoky dimension. Use this pesto on pasta or spread it on toasted crusty bread topped with grated Italian cheese for a unique and healthy appetizer. It will keep in the refrigerator for up to 4 days.
Mexican Chicken Patties with Avocado Sour Cream Spread
Threw them together on a busy day and they were so good I wanted to share. Recommended to be topped with iceberg lettuce, thin sliced tomato, Monterey Jack cheese, and hot salsa, or better yet, hot picante.