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.

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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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.

Cook's Note:

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.)

Nutrition Facts

223 calories; protein 3.7g 8% DV; carbohydrates 27.9g 9% DV; fat 11.2g 17% DV; cholesterol 45.8mg 15% DV; sodium 287.1mg 12% DV. Full Nutrition

Reviews (381)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/20/2003
FABULOUS!!! Made this for Thanksgiving yesterday specifically for my mother-in-law who claims to be pumpkin pie connoisseur. She said it was EXCELLENT and that it looked like a professional bakery pie! GOOD INFO TO KNOW: Most important - MELT THE ICE CREAM IN THE MICROWAVE UNTIL IT'S WARM! This prevents separating. I didn't use room temp eggs (forgot). Don't add flour to thicken - it's really not needed. It will look very runny but have faith:o) I cut the sugar to 1/2 cup. I didn't add vanilla but will do so in the future. I used pumpkin pie spice instead of using separate spices but still used cinnamon separately as well - and added a bit extra. The recipe WILL fill two 9" reg. depth pie crusts - do NOT fill to very top and they'll be fine. Filling will take a total of 1 full hour AFTER the initial 15 minutes. BE SURE TO COVER YOUR CRUSTS WITH FOIL!!! I forgot and they almost burned in the first 15 min. phase. Filling will "poof up" almost 2 inches above crust during baking and settle back down during cooling. Do not "STIR" pie!!! Not needed - have faith!:o) I will definitely make this a Thanksgiving favorite! Read More
(274)

Most helpful critical review

Rating: 2 stars
11/01/2003
I followed the directions SO carefully but the ice cream separated out to form a white layer on the bottom while the pumpkin layer on top was very eggy and "bubbly". Not the thick creamy pie i was hoping for. Read More
(45)
476 Ratings
  • 5 star values: 385
  • 4 star values: 58
  • 3 star values: 24
  • 2 star values: 6
  • 1 star values: 3
Rating: 5 stars
12/20/2003
FABULOUS!!! Made this for Thanksgiving yesterday specifically for my mother-in-law who claims to be pumpkin pie connoisseur. She said it was EXCELLENT and that it looked like a professional bakery pie! GOOD INFO TO KNOW: Most important - MELT THE ICE CREAM IN THE MICROWAVE UNTIL IT'S WARM! This prevents separating. I didn't use room temp eggs (forgot). Don't add flour to thicken - it's really not needed. It will look very runny but have faith:o) I cut the sugar to 1/2 cup. I didn't add vanilla but will do so in the future. I used pumpkin pie spice instead of using separate spices but still used cinnamon separately as well - and added a bit extra. The recipe WILL fill two 9" reg. depth pie crusts - do NOT fill to very top and they'll be fine. Filling will take a total of 1 full hour AFTER the initial 15 minutes. BE SURE TO COVER YOUR CRUSTS WITH FOIL!!! I forgot and they almost burned in the first 15 min. phase. Filling will "poof up" almost 2 inches above crust during baking and settle back down during cooling. Do not "STIR" pie!!! Not needed - have faith!:o) I will definitely make this a Thanksgiving favorite! Read More
(274)
Rating: 5 stars
10/18/2003
Very good different and easy to make. One suggestion: Make sure the eggs and the ice cream are at the room temperature. I even melt the ice cream in the microwave (just until it was a bit warm not bubbling hot. I think this may help preventing the pie from seperating into layers. Oh and serve a slice with the leftover vanilla ice cream. They go really good together! Read More
(133)
Rating: 5 stars
10/19/2003
This recipe is AWESOME. It's been a HUGE hit at event I brought it to. One pointer: Without fail everytime I've made this pie it has seperated while baking. A trick that I found works for me is after it has finished baking (about 35 mins) take it out of the oven and stir the pie in the crust. Be carful not to brake the crust on the bottom and sides. then cover only the exposed crust with foil (So it doesn't burn) then put it back in the oven for another 20 mins. It's great with home made whip cream YUM! Read More
(113)
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Rating: 2 stars
11/01/2003
I followed the directions SO carefully but the ice cream separated out to form a white layer on the bottom while the pumpkin layer on top was very eggy and "bubbly". Not the thick creamy pie i was hoping for. Read More
(45)
Rating: 5 stars
10/28/2006
This will be the second year that I have made this pie I use vanilla ice cream made with splenda and I use the splenda instead of sugar because my husband is diabetic and he can then enjoy his pie without feeling remorse. I use Mom's recipe for home made crust and it makes the BEST pumpkin pies! Word of warning I do not use my deep pie dish because it does not want to set up as well use a regular pie pan for this recipe and you will have no problems at all enjoy! Read More
(44)
Rating: 5 stars
10/29/2003
This was the first pie I have ever made in my life! And with fresh pumpkin too. It was very easy to make even for a first time novice and the result turned out great! I brought one to my kid's school and everybody loved it. They said they have never seen pies go so fast! I used frozen ready-to-make pie shells from Meijer. For the ice cream I used Bryers Light French Vanilla. I used 1/2 cup of sugar instead of 3/4 cup since i like it lighter. Read More
(37)
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Rating: 5 stars
12/18/2002
THE ICE CREAM ADDED TO THIS RECIPE WAS A GREAT IDEA.. I USED FRENCH VANILLA AND GRAM CRACKER PIE CRUST. EVEN MY MOTHER OF 82 YEARS LOVED IT AND SHE'S BEEN MAK'N PIES FOR OVER 60 YEARS!!!! Read More
(35)
Rating: 5 stars
11/11/2003
This was my first year trying to make a pumpkin pie out of a fresh pumpkin and I chose this recipe for the ice cream. But it turned out to be the best pumpkin pie I or my family and in-laws had ever had!! Thank you for making birthdays Thanksgiving and Christmas delicious!!! Read More
(25)
Rating: 5 stars
11/23/2007
I've made this pie for the past several years and have already rated it. Made it again for Thanksgiving dinner yesterday. This pie is THE BEST pumpkin pie recipe ever. My family and friends RAVE about it every year. For the ice cream I use Breyers vanilla bean. I always use canned pumpkin. The cooking time far exceeds the amount of time given on this recipe - AND the pie always inflates a lot higher in the oven but settles back down once it cools. Just wanted to mention these things in case anyone is making this recipe for the first time. This recipe is a family treasure! Read More
(21)