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 | |
- Preheat oven to 425 degrees F (220 degrees C.) Place ice cream near the warm oven to soften.
- 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.
- 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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