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Cindy's Pumpkin Pie

SUBMITTED BY: CindyAnn PHOTO BY: Christian

"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."
RECIPE RATING:
The reviewer gave this recipe 200 stars. This recipe average a 4.7 star rating.
Read Reviews (172)
PREP TIME  15 Min
COOK TIME  45 Min
READY IN  1 Hr
Original recipe yield 2 - 9 inch pies

SERVINGS

 (Help)
    
Servings
 

INGREDIENTS (Nutrition)

  • 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

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.

FOOTNOTE

  • To use fresh pumpkin, preheat oven to 325 degrees F (165 degrees C). Wash, and halve pie pumpkin(s). Scoop out seeds. Place pumpkin halves cut side down in baking pan. Bake for 45 minutes to 1 hour, or until pumpkins are soft to the touch. Remove from oven, and let cool. Scrape out pumpkin meat, and puree in food processor or blender. (This can be done several weeks in advance and the puree stored in the freezer.)
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 19, 2003 by PHOTOGRRL5
This recipe is AWESOME. It's been a HUGE hit at event I brought it to. One pointer: Without... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 20, 2003 by HEADMEISTER
FABULOUS!!! Made this for Thanksgiving yesterday, specifically for my mother-in-law, who... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 29, 2003 by TINKYWINKY300
This was the first pie I have ever made in my life! And with fresh pumpkin too. It was very... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 11, 2003 by SUPERME
This was my first year trying to make a pumpkin pie out of a fresh pumpkin, and I chose this... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 1, 2003 by TIDEYPOO
I followed the directions SO carefully, but the ice cream separated out to form a white layer... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 18, 2002 by WILLIAM ROSSBACH
THE ICE CREAM ADDED TO THIS RECIPE WAS A GREAT IDEA.. I USED FRENCH VANILLA, AND GRAM CRACKER... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 27, 2002 by JILLYN19
Great flavor with the ice cream. Many compliments. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 28, 2006 by RUTIEY
This will be the second year that I have made this pie, I use vanilla ice cream made with... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 18, 2003 by pretty1pink
Very good, different, and easy to make. One suggestion: Make sure the eggs and the ice cream... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 24, 2002 by BSANSONE