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Cindy's Pumpkin Pie

4

0 min

Cindy's Pumpkin Pie

Cindy's Pumpkin Pie Photo 1

Category

Pie Recipes

Time

0 min

Serving

16 persons

Calories

223

Rating

4.00★ (483)

Cuisine

Author: Victoria Buriak
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

Cindy's Pumpkin Pie Photo 21
Cindy's Pumpkin Pie Photo 32
Cindy's Pumpkin Pie Photo 43
  1. Preheat oven to 425 degrees F (220 degrees C.) Place ice cream near the warm oven to soften.
    Cindy's Pumpkin Pie Photo 2
  2. 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.
    Cindy's Pumpkin Pie Photo 3
  3. 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.
    Cindy's Pumpkin Pie Photo 4

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