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My review
Cindy's Pumpkin Pie
164
Cindy Catudal Shank
"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
1 h servings 223Original recipe yields 16 servings (2 - 9 inch pies)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
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Footnotes
- 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.)
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews
Read all reviews 378469 Ratings
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Most helpful positive review
11/28/2003
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 b...
Most helpful critical review
10/8/2001
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...
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11/28/2003
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 b...
9/23/2003
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 war...
11/8/2001
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 i...
10/8/2001
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...
11/9/2005
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...
10/18/2002
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 ...
12/6/2001
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!!!!
11/30/2001
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, ...
11/25/2005
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 ...