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.
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.
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
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!
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!
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!
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.
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!
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.
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!!!!
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!!!
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!
Great flavor with the ice cream. Many compliments.
I read all reviews before making this and here's what I changed. 2 cups of vanilla ice cream, 1 tablespoon of pumpkin pie spice, 2 cups canned pumpkin and used refrigerated ready made pie crusts, decreased sugar to 1/2 cup. I also added 3oz. of cream cheese in the filling because I didn't want it TOO fluffy. I microwaved the ice cream and cream cheese together until the bowl felt warm (about 3 mins). This did make TWO 9" pies perfectly. I baked as in the recipe (15 mins, then 40 mins). I was a little worried, as I'm definitely a pumpkin pie lover, which is why I added more spices and pumpkin. It turned out amazing! Just a little sweeter than regular pumpkin pie (not too sweet!), a tad fluffier & creamier but can still taste the pumpkin and spices!! Crust turned out perfect (covered edges with foil til the last 15 mins). I didn't have separation problems or anything, completely perfect! Thanks Cindy!
The pie is good but if you want a pie with a rich pumpkin taste this isn't the recipe for you. I made this for Thanksgiving where everyone loves pumpkin pie and they were somewhat disappointed. I noted that many other veiwers said they don't like pumpkin pie but they liked this. That's because it tastes more like ice cream pie with a hint of pumpkin. Great if that's what you want, but not if you like the pumpkin flavor.
This was awesome once I made a few changes. I doubled the recipe as we had 22 over for thanksgiving dinner (I'm Canadian so we had ours already). I also used soy vanilla ice cream because there are a few people in my family who can't have dairy and it worked perfectly. Lastly I used pumpkin pie spice in place of ginger and nutmeg, but I kept the cinnamon. I made 1 test pie earlier in the week and only used 1/2tsp of pumpkin pie spice and that wasn't enough. For the 4 pies I used 1 1/2 tsp and that was perfect. So glad I now have a dairy free pumpkin pie recipe!
Was wonderful and a Thanksgiving hit.
This pie is delicious! I used the recipe for one deep dish 9 inch and cooked it for an hour at 350 degrees instead of 30 minutes.
I've made many pumpkin pies and never had one fail like this one. My husband who eats anything and LOVES pumpkin pie wouldn't touch it after 1 slice. The icecream flavour is way to strong. I couldn't taste the pumpkin at all. Additionally, even after only using half of the called for amount of icecream the leftover pie turned to water by the second day although it set nicely when baking. If you like the taste of pumpkin - don't use this recipe.
What a hit! My fam loved it so much I had to triple the recipe! (Not to mention I'm expecting a baby and the Holydays are just around the corner. I need to be prepared!) I baked 4 fresh little pie pumpkins, removed the pulp and pureed it with the egg and spice mixture, less the ice cream, using a food processor. Used 3/4 Tbsp fresh ginger instead of ground ginger. Let that mixture sit overnight so all the flavors could marry. Warmed one full tub and one half tub of 1.5qt vanilla ice cream. Immediately mixed warm ice cream with pumpkin/spice/egg mixture that had been marinating overnight. Poured into pie shells just below the crust and baked 3 pies for one hour. Did that twice, making 6 pies, b/c I tripled the recipe. Pie filling rose 1cm during bake. I used other reviewers suggestions by covering the crust prior to baking. (Never knew that secret, ...thanks!!) No need to uncover the crust for the last 15min of bake time, it came out perfect! Left two out to eat and froze the remaining four for Thanksgiving and Christmas. The two pies were gone in two days between the hubs, our 2 daughters, and of course, myself!!! The ice cream sets this recipe off. I always use fresh pumpkins, there is just no comparison to me. And I love fresh ginger. Brings a freshness to the pie that cannot be duplicated with ground. Next time I might try cinnamon ice cream, as another revier suggested. Happy Baking!
This is the most fabulous pumpkin pie!! i add a little more cinnamon and a half teaspoon of cloves to make it a little more spicy. Also, after it's in the oven for about 25 minutes, stirr the filling (mind the crust) Just so the ice cream doesn't separate and the top doesn't crack. My entire family LOVES this recipe!!
Wonderful! 1 1/2 pts translates to 3 cups of melted ice cream (I melted it in the microwave). Used one 15 oz can of pumpkin. Topped with Cool Whip.
I don't know what happened to the person who's pie separated, but i have used this recipe for years without fail. this is the best pie you will ever make. my family allways wants me to make it for thanksgiving. Its worth the extra time to use real pumkin if you enjoy the texture of real pumkin pie. if not canned tastes the same but a bit smoother. I have tweaked the spices to my taste (added clove and allspice) This pie is always a huge hit, and we have high standards at our house when it comes to pumpkin pie.
Was a great recipe but a little too sweet for me. Would be wonderful for people who aren't sure about pumpkin. Fairly simple to make and goes well with a real pie crust made with lard.
This pumpkin pie is the absolute best! Use good vanilla ice cream and you will never go back to making pumpkin pie with evaporated milk ever again!
This pumpkin pie was way too sweet and had very little pumpkin flavor. The texture was ok but the taste was nothing like traditional pumpkin pie. I will not be making this one again.
I've never been a fan of pumpkin pie, but this is delicious!! Thanks!
Terrific! I am not a huge pumpkin pie fan - but I LOVE this recipe! I cannot enough of it! I don't use a Graham Cracker crust though - I use a Pillsbury Pie Crust - rubbed down with butter and sprinkled with cinnamon before I pour the pie mixure in. Ahhh - PERFECTION!
I have been using this recipe for 4 years now with absolute success!! I've changed the crust over time and have come up with the perfect pie! Year One - Graham Cracker crust = pretty good Year 2 - followed recipe crust = better Year 3 & 4 - melt one stick of butter, mix with plain yellow cake mix - line bottom of casserole dish pour filling for 2 pies over the one dish = NO LEFT OVERS!!! Cover with cool whip and dust with cinnamon yuuuummmmyyy
Family loved it. I used vanilla bean ice cream, stayed together fine, no separation.
Don't like Pumpkin Pie. Made this for my family on Thanksgiving and everyone went on and on about this pie, so I tried it. Guess what, I LOVE this pie. Would not change anything about it. Thank you Cindy for sharing your recipe.
Wow! This recipe was fabulous. I didn't read the reviews until after I had made the pie so I didn't know about the problem with it setting - however, I actually made mine in a springform pan and had little trouble! I used the gingersnap crust from another recipe as I have an aversion to pastry and then cooked the pie for an extra 15-20 minutes. It turned out great with absolutely no setting problems - and I would have known when I released the springform pan!
Like past reviewers, I too have made this pie years ago. I have made many differant pies by using all the differant flavors of Ice cream. Canned pumpkin works great and the best flavor I have found to be is Butter Pecan. I made for a contest and it won 1st place. For the chocolate nut lovers out here, Rocky Road comes fast in seconed. And for White Chocoloate lovers, Melt some down and mix it in at the end.
Before I made this, I wanted to read all the other reviews to try to troubleshoot on the matter of not being 'done in the middle'. I decided to use vanilla bean Hagen daz brand icecream because it is known for being very, very creamy and rich. I also bake my pumpkins instead of steaming them....that way it helps to get more water out of the pumpkin and one is left with pure puree. I think doing both those things was really the key for me in having a wonderfully creamy, rich pie that everyone raved over. I did add some more pumpkin pie spice and also doubled the recipe making 2 pies. This was truly amazing and everyone raved. Adding fresh whipped cream on top when serving made everyone definitely NOT want to calorie count! Thanks for the different recipe.
This pie separated and tasted like cooked cream on the bottom and eggy pumpkin on the top. We actually had to throw it away. Sorry!
Thought it was Great. Not too tangy pumpkin taste. The only problem I had was it seemed to not completly set(maybe b/c of the ice cream). It was still excellent though!!!
the pie did not have a nice texture and the flavor was lacking.i love the ice cream idea but it just didnt work
I really loved this recipe. I have made other pumpkin pies in the past only to be disappointed in their blandness. The ice cream adds a wonderful flavor- I brought one up to my son's school for the teachers and they loved it. My family really gobbled it up too.
Ice cream seemed like a good idea but this pie wasn't sweet enough for me. Tasted too bland...like baby food.
This is the first time I attempted to make a pumpkin pie. For some reason, I have a hard time with pies, even though I can bake pretty much anything else. I chose this recipe because of the ice cream in it. It was SOOO easy! I used french vanilla ice cream and omitted the ginger,(I forgot to buy it!) so I made it with cloves instead, using the amount for the ginger. I added 3 extra pinches of cinnamon, 2 extra pinches of nutmeg and 2 extra pinches of cloves, in 2 graham crusts(store bought). This was the absolute BEST pumpkin pie ever!!! I had no problem with setting and i baked it for the first 15 mins as instucted, then thirty minutes more. AWESOME!! Thanks, this is the only recipe I will ever use!
OMG my kids went nuts for this. It was easy and a great way to use our fresh Pumpkin. Made 2 deep dish by doubling recipe and had enough left over for a regular pie. The pies lasted less than 24 hours in my house.
The best pumpkin pie I ever had! I made it for my friends - let me tell you, it was popular. I don't remember bringing any leftover pieces home. Thanks a lot for wonderful recipe!
I made this with fresh pumpkin and it was out of this world! Everyone raved and asked for more!
This is my favorite pumpkin pie. There are some tips to follow for success. -add 1/2 teaspoon vanilla extract to the pie mixture. -warm the french vanilla ice cream (microwave) once its at room temperature -room temperature eggs (i drop them in warm water before i crack them) -hand wisk mixture until most of the vanilla froth is more pumpkin color -once the mixture is poured in foil the edges so the crust doesn't burn My family voted that this recipe as our official thanksgiving pie from now on.
In preparation for the upcoming Thanskgiving holiday I tried this recipe out yesterday. My family all agreed that it was better than "normal" pumpkin pie. I agree with them. The differences are subtle, though the end result is a "notch above". The melted icecream gives a creamier taste and produces a filling that is slightly lighter in color and texture. I used the entire batch of filling in one pie, instead of two as the recipe suggests, and therefore, had to bake it about 15 minutes longer. This pie will definately be making an appearance on our Thanskgiving table.
We were all apprehensive about this recipe, but it turned out great! I do think I'll use a little less ice cream next time, just for texture. But we were quite pleased with the flavor, and did not taste the ice cream, as mentioned by other reviewers (I used Breyers French Vanilla).
Turned out great! I used French Vanilla ice cream.
While this is an excellent pumpkin pie recipe, it is not the best I have ever tried. It is a very easy recipe to follow, but I did make some changes. I used pumpkin pie spice rather than the combination of spices called for. I also cut the sugar down to 1/2 a cup (it would have been too sweet otherwise). I would definitely suggest using fresh pumpkins whenever possible. All in all, I did like the final result, and would likely use this recipe again.
This pie really is delicious! This was my first time making a pie, and not only was it delicious but I'm quite proud! Although I used a graham cracker crust and I think next time I will use the regular pumpkin pie crust. I used pumpkin pie spice instead of all of the other spices (cheaper and easier) and it tastes just fantastic!! Don't forget to cover the edges of the crust with foil so it won't burn!! I hope those who read this will enjoy making this pie as much as did!! Thanks, Cindy!!
This is one of the best pumpkin pies out there! Not only does it taste delicious but the pie turns a beautiful golden brown!
It really is very light like you said. It was good, thanks!
This was a great pie recipe which I will surely use again. I used real pumpkin (made a week or two earlier and then frozen) for the first time - and it was great! The recipe says that it will make two pies - so that's what I did, but it really was only enough for one pie. Both pies came out rather flat. Next time will only use one shell (or double recipe).
I just made this yesterday for Thanksgiving and it was spectacular! It's the pumpkin pie recipe I've been waiting for. The vanilla ice cream makes a HUGE difference than using either condensed or evaporated milk. HUGE. Plus, I went a step further and used Hagen Das (yum!) for the extra richness. From now on, this will be my go-to pumpkin pie recipe.
Wonderful pie! Everyone asked for the recipe. I added a pinch more of each spice and it turned out great. I made my own pumpkin puree and I would recommend you do so too, it just tastes better.
Warning: This recipe will ruin you for "regular" pumpkin pie. The ice cream gives the pie a divine texture and taste. Thank you for posting this.
I am not a pumpkin pie fan, but this didnt have a strong pumpkin pie taste. so if you want a traditional taste, dont do this recipe! but if you want something a little different, definitely try it. i used a pumpkin spice and cinnamon for flavor, i think next time i will add more. i also used a graham cracker crust and will DEFINITLY NOT use this again and use a regular pie crust. i used french vanilla ice cream for it. turned out good, just melt the ice cream all the way in the microwave!
This pie turned out excellent! I followed the advice in another review and made sure the ice cream was warm- no separation whatsoever! Beautiful pie that even my picky kids loved.
This recipe is very easy to make and delicious! I made it exactly how the recipe called for. I did take the suggestion mentioned in another review to melt the ice cream in the microwave first. This is a keeper.
Best pumpkin pie I ever had! Very rich and creamy, can't wait to make it again for Thanksgiving. Very easy to make, no problems
Great pie. Everyone loved it and I'll be making it again soon. Some changes I made: warm the ice cream, 1.25 teaspoon cinnamon, 0.5 teaspoon ginger, 0.5 teaspoon nutmeg, 0.5 teaspoon allspice, 3 tablespoons scotch. I also cooked it for more like 55 minutes
This is hands-down THE BEST pumpkin pie we've ever had. The ice cream definitely makes the difference. I have been recommending this recipe to all my friends and family. Thanks for an excellent recipe!
I just got interested into cooking, and this is my first pumpkin pie to make. Everybody who tried it they liked it and came back for more, specially my little children who asked me to cook for more. It's better than the ones we bought from store. Aside from using "Graham Craker Pie Crust" I followed the recipe exactly as it is with no problem. Make sure to use 3 cups (1 1/2 pints) of ice cream melted at room temperature to avoid having problem with your pie for being eggy, bubbly, or separating into layers.
Loved this recipe, not usually a pumpkin pie fan, but this was more delicate in flavor and very creamy.
Wonderful if you like pumpkin, but sometimes find normal pie a bit rich. My grandpa, who doesn't like much of anything loved this! A favorite, and will be a staple at holidays!
I have never heard of melted ice cream in a pie recipe especially pumpkin but this is awesome.I made this recipe one week and a traditional pumpkin pie recipe a couple weeks later and this recipe blew all the others out of the water.The melted ice cream adds a superb flavor that you will never find in your basic pumpkin pie.Excellent!!! Thanks!!!
The best, although obviously not the healthiest ;)
While this pumpkin pie recipe tastes wonderful, please note that it is not enough to fill two 9-inch pieshells and make two pumpkin pies. I made the recipe to its specifications, and when I poured the pumpkin pie mixture into the shells,I the noticed that each pie was only about 1/2 inch thick. Even after I baked the pies, they weren't that thick. The pie tasted delicious, but the pies were very thin. I will make this recipe again, but if I want to make two pies, I will double the recipe.
The pie turned out great! It was a big hit and everyone wanted to know why this turned out so great. I have already made two this week! I did read the reviews, and melted the ice cream and mixed it together well...baking time was very consistent with the recipe. I did not have to stir it in the middle of cooking.
everyone loved it!
This is a big favorite with my husband and the kids, the ice cream is a wonderful idea!!!
so easy & delicious! my first time ever making a pumpkin pie & it turned out perfect!! :)
First pumpkin pie I have made, awesome. Used Ruth's crust recipie and halved this recipie, 1/4 Ruth's crust recipie and made a med size tart. So happy with my choices.
I made two pies from this recipe last Thanksgiving. Yes, from scratch, including the crust. I brought them to a family party where there were 6 OTHER pies. Guess who didn't have any left over? Thank you so much for this wonderful recipe! I will never make another pumpkin pie!
excellent flavor! The vanilla ice cream makes this pie a crowd pleaser every time. The tips I used were to melt the ice cream until it's warm to prevent separating and covering the crust with a pie shield. Came out perfectly!
My husband absolutely devoured this pie! I used eggnog flavored ice cream instead of vanilla.
I wanted a good and easy recipe for my Thanksgiving pumpkin pie. This was super easy using canned pumpkin and store bought graham cracker crusts. I used Edy's Homemade Vanilla ice cream, and the flavor was perfect, not too heavy on the pumpkin. This will be my holiday pie from now on. My husband and I loved it! Actually, so did our dog--glad the recipe makes two pies, but that's another story. Note to self for future: greyhounds can reach to back of kitchen counter.
I made exactly as directions allowed, this rates a 10 and was a hit at thanksgiving!! One suggestion: use crust protector ring or cover outside edge with foil, as sides get dark quick!
I have used this recipe for 3 years now, and even my sister (who hates pumkin pie) will eat it. It is a great alternative to the boring condensed/evaporated milk version. I use the all original vanilla ice cream, and I am not sure if it makes a difference or not, but it is a hit in our family.
Oh my goodness this turned out so delicious! I love pumpkin pie but this one has a particularly addicting flavor. Rave reviews from everyone who tried it!
I never liked pumpkin pie til I ate this one, at holidays I get chosen to make the pumpkin pies.
Too sweet for us- maybe the ice cream brand was too rich. Not enough pumpkin flavor either- tasted more like the ice cream. Also, I would say this is really a stretch for two pies- the pies were only about 1 inch thick- I prefer a deeper pumpkin pie.
Cindy, I made this pumpkin pie last weekend, and I must say it is the best pumpkin I have ever eaten, and I've eaten lot's of pumpkin pies, being that it is my all time favorite dessert!!!! ABSOLUTELY delicious!!! The ice cream makes it. Have you ever entered it in a contest? If you ever have, I'm sure you won the blue ribbon. Thank you!!
The best pumpkin pie I have ever tasted!
It's good, but it's not that great. The middle came out fine, but I really couldn't tell the difference between this pie and traditional pumpkin pie. It's a neat idea, however, and I might try it with butter pecan ice cream. That might be good.
I made this DAIRY-FREE b/c my son has an allergy to milk, so instead of regular ice cream I used Tofutti soy ice cream, it turned out SO GREAT! Oh my gosh. I couldn't be more excited b/c now my lil peach can have Pumpkin pie for Thanksgiving & we don't have to worry about eating any and then accidently kissing or touching him and causing him to break out. My family loved it as well. What a great hit. Thanks a Billion for the recipe! I highly recommend! YUM
This was flavourful. I stirred the pie half way through as others suggested - but this wasn't necessary. The pie didn't appear to be separating (I used fully melted ice cream), and stirring it really mucked it up. This makes enough for one large pie - but not quite enough for two small pies.
edible, but not a good pumpkin pie. Maybe because i'm comparing it to grandmas... but it was just too eggy and fluffy for my liking. I was really excited about the icecream idea, but it made the pie to fluffy. I had no problems with it separating like some reviewers did, and i did everything the recipe called for. Everyone ate it and said it was pretty good, but i think it was politeness because i hated it! However, i am a -huge- fan of pumpkin pie so maybe i don't like it just because it's not how i'm used to pumpkin pie. It was worth a shot, but i'm sticking with my old recipe.
totally awsome i used the suggestion to micro ice cream. it came out great. used grahm cracker crust also
Best pumpkin pie I have ever made. Definitely use the fresh pumpkin if you can...
Lights out delicious! I double all of the spices. I've made CindyAnn's recipe for the past few years and it's always a favorite. I am emailing it to a friend now!
As all the reviewers indicated this recipe received rave reviews as the "best ever," even from none pumpkin pie eaters. I made a pecan toffee brickle from butter, pecans, water and sugar, cooked till brown, smeared it on a cookie sheet, broke it up after it had set, then sprinkled around the crust. I also did as one reader said, and made one pie, cooking the pie approx. ten minutes til set. I did take a picture but am not sure how to attach to this review.
Very, very delicious and easy to make. the texture turned out thinner and more custardy than I predicted, but the pies were still tasty nonetheless. I used fresh pumpkin meat scooped out and directly pureed in a blender (didn't do those baking in the pumpkin shell steps), and it worked well.
Great for eating anytime!
HELP! I made this recipe two days ago. I followed everything to a "T". When I poured the mixture into the pie shells- they only filled up half way. I had a torte... not pumpkin pies. I did use 3 cups of ice cream- I went online to look at a pint to cup ratio. I'm not sure what I did wrong. I took the eggs straight from the frig- they were not at room temperature. The ice cream was melted in the microwave... did any of the above hinder the recipe? The "tortes" do taste good... but I would like to make this the correct way next time!!!!
This is the best pumpkin pie I've ever had. I brought it to a dinner a few weeks ago and it was gone within seconds! People are still talking about it.
I have been making this recipe for the past two years. I mentioned I wasn't making the pumpkin pies this year and I got the biggest boos. So I am happy to day Cindy's pumpkin pie will be on the baking list. Thanks for sharing such a great recipe we all do enjoy
Great. I couldn't believe you actually used melted ice cream, but I didn't have any evp. or swt. cond. milk, and this is the only recipe I could find that didn't use it. Will make again. Creamy.
Absolutely amazing! I don't care for pumpkin pie, but I LOVED this one! Taking another reviewers suggestion, I melted the ice cream in the microwave until luke warm. I only used two cups of the melted ice cream. Also, I don't know if my measurements were off, but my two pies came out very thin. Next time I'm going to double the recipe, and make 3 pies out of it instead of 4. I highly recommend this recipe! Went over great @ Thanksgiving and will be making it again for Christmas.
OMG. This is the most delicious pumpkin pie I have ever made! Fabulous taste. Thanks for the recipe!
I used this recipe last year and it was excellent! My only complaint was the lack of cloves. The good thing? People that don't usually like pumpkin pie liked it without the clove. But was a little mild for those that like it more spicy. This year I am going to try adding 1/4 tsp of clove to this recipe and see how it turns out. Otherwise, I absolutely loved this one. The melted vanilla ice cream adds a unique AND AWESOME taste and texture. I can't wait to try it with a little more zip with the cloves :)
THANK YOU for this recipe!!! I just followed all of Headmeister's additional directions and it turned out beautifully. My dad is lactose intolerant, and they make lactose-free vanilla ice cream but not lactose-free evaporated milk (so far as I know). I made this last Thanksgiving, and it was the first pumpkin pie he'd eaten in fifteen years!
This is the best pumpkin pie I have ever made! The only adjustment I made was that I didn't have ginger, so instead of 3 separate spices, I used 1/2 tsp. of pumpkin pie spice and 1/2 tsp. cinnamon. To prevent my crust from burning, I put the foil on before sticking it in the oven and removed it about 15 minutes before it was done to give it a golden crust. After the first time, I figured out it was easier to put foil on when it was cool instead of the last half hour of baking when it was already hot. The only mistake I made on this recipe was cutting it in half to make only one pie! There is only 3 people in my house and it only lasted about 12 hours. I am baking my second one right now.