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.
Provided by Cindy Catudal Shank
Categories Fruits and Vegetables Vegetables Squash
Time 1h
Yield 16
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 223 calories, Carbohydrate 27.9 g, Cholesterol 45.8 mg, Fat 11.2 g, Fiber 1.9 g, Protein 3.7 g, SaturatedFat 3.9 g, Sodium 287.1 mg, Sugar 15.6 g
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Southern Guide
[email protected]I'm not a big fan of pumpkin pie, but this recipe changed my mind! The filling is creamy and flavorful, and the crust is perfectly flaky.
imam khalide
[email protected]This pie is a bit time-consuming to make, but it's worth it! The end result is a delicious and beautiful pie that's perfect for any occasion.
William McCabe
[email protected]I love the combination of spices in this pie. It's the perfect fall dessert.
Ayo Mi
[email protected]This pie is a classic for a reason! It's always a hit with my family and friends.
Muhammad Sahil
[email protected]Delicious! I'll definitely be making this pie again.
Mahmoud Farid
[email protected]This pie was easy to make and turned out great! I used a pre-made crust to save time, and it still came out delicious.
Afar Mame
[email protected]The crust was a bit dry, but the filling was delicious! I'll definitely be making this pie again, but I'll try a different crust recipe next time.
joe snikz
[email protected]This pie was a bit too sweet for my taste, but overall it was still good. I think I'll try reducing the amount of sugar next time.
Anwar Ullah
[email protected]This recipe is a keeper! I've made it several times now and it always turns out perfect. The filling is creamy and smooth, and the crust is perfectly golden brown.
Agent DARK
[email protected]I made this pie for Thanksgiving and it was a huge hit! Everyone loved it, even my picky uncle. The crust was especially good, it was so flaky and delicious.
Adam Moreno
[email protected]This is the best pumpkin pie recipe I've ever tried! The crust is flaky and buttery, and the filling is perfectly spiced. I love that it uses fresh pumpkin instead of canned, it really makes a difference in the flavor.