This is an excellent recipe and turned out really well, I love being able to use ice cream instead of evaporated milk. I altered the ingredients so I could get a thicker, spicier, more pumpkiny pie. Here's the amounts I used to make 1 9 inch pie: 1 Can Pumpkin Puree 1 Cup vanilla ice cream (room temp.) 2 Eggs 1/4 Sugar 1/2 teaspoon salt 1 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/4 teaspoon ground nutmeg The pie took a little longer to cook than the recipe here, it took me about an hour in the oven before it was good, just something keep in mind. Enjoy!

Reviewed On: Oct. 7, 2009