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.
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Ingredients
16
Original recipe yields 16 servings
Directions
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
Per Serving:
223 calories; protein 3.7g; carbohydrates 27.9g; fat 11.2g; cholesterol 45.8mg; sodium 287.1mg. Full Nutrition
