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Cindy's Pumpkin Pie

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pumpkin pie

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.

Prep Time:15m
Cook Time:45m
Ready in:1h
Yield:2 - 9 inch pies
Ingredients
 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.
Nutrition Information
Servings Per Recipe: 16
 Amount Per Serving
 Calories:224 cal Total Fat:11.2  g Cholesterol:51  mg
 Sodium:286 mg Carbohydrates:27.9  g Fiber:1.7  g
 Protein:3.7 g     


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Member Comments On...

Cindy's Pumpkin Pie

sbazargani
sbazargani says:
December 14, 2007

there is no 'printer version' of this recipe

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