Cindy's 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.

• Preparation Time: 15 mins
• Cooking Time: 45 mins
• Total Time: 60 mins
• Calories: 223 Calories

Ingredients

• ½ teaspoon salt
• ¼ teaspoon ground nutmeg
• ¾ cup white sugar
• 1 teaspoon ground cinnamon
• 3 eggs
• ¼ teaspoon ground ginger
• 2 (9 inch) unbaked pie shells
• 1 ¾ cups pumpkin puree
• 1 ½ pints vanilla ice cream, softened

Recipe Instructions

Step 1

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

Step 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.

Step 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.