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.
Ingredients
- ½ pints vanilla ice cream: 1 piece (softened)
- eggs: 3 piece
- ¾ cups pumpkin puree: 1 piece
- white sugar: 0.75 cup
- salt: 0.5 tsp
- ground cinnamon: 1 tsp
- ground ginger: 0.25 tsp
- ground nutmeg: 0.25 tsp
- unbaked pie shells: 2 piece (9 inch)
Metric Conversion
Stages of cooking
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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.
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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.
