Name: Cindy's Pumpkin Pie recipe
Ingredients: 1 ½ pints vanilla ice cream, softened;3 eggs;1 ¾ cups pumpkin puree;¾ cup white sugar;½ teaspoon salt;1 teaspoon ground cinnamon;¼ teaspoon ground ginger;¼ teaspoon ground nutmeg;2 (9 inch) unbaked pie shells

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Ingredients

1 ½ pints vanilla ice cream, softened 3 eggs 1 ¾ cups pumpkin puree ¾ cup white sugar ½ teaspoon salt 1 teaspoon ground cinnamon ¼ teaspoon ground ginger ¼ teaspoon ground nutmeg 2 (9 inch) unbaked pie shells

Nutrition Info

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 servingSize: - sodium: 287.1 mg sugar: 15.6 g transFat: : - unsaturatedFat: : -

Directions

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.

Recipe Yield

2 - 9 inch pies

Recipe Note

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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