The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Nov. 9, 2009
Easy to do and tastes great!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.69 star rating.
Reviewed: Nov. 8, 2009
I used real pumpkin & followed the directions & had no issues w/my pie being too runny. It was very yummy, but next time it could use a tad more spices. Other than that it was great.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Nov. 7, 2009
Delicious! I cooked it longer than 45 minutes and made it with fresh pumpkins. mmmmmmm, will make this for my family for Thanksgiving!
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bex
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Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA
Living In: Athens, Georgia, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.69 star rating.
Reviewed: Nov. 6, 2009
Great pie. Everyone loved it and I'll be making it again soon. Some changes I made: warm the ice cream, 1.25 teaspoon cinnamon, 0.5 teaspoon ginger, 0.5 teaspoon nutmeg, 0.5 teaspoon allspice, 3 tablespoons scotch. I also cooked it for more like 55 minutes
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Nov. 2, 2009
This pumpkin pie is absolutely fantastic! Im a lazy baker, so I used the canned pumpkin, and everyone who Ive made it for adores it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Oct. 28, 2009
This is the best pumpkin pie I've ever had. I brought it to a dinner a few weeks ago and it was gone within seconds! People are still talking about it.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.69 star rating.
Reviewed: Oct. 24, 2009
We were all apprehensive about this recipe, but it turned out great! I do think I'll use a little less ice cream next time, just for texture. But we were quite pleased with the flavor, and did not taste the ice cream, as mentioned by other reviewers (I used Breyers French Vanilla).
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Cooking Level: Beginning

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Oct. 21, 2009
I never made pie before...so I decided to make this recipe...And for baking a pie for the first time it actually came out really good. I think this is a really good recipe...
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The reviewer gave this recipe 4 stars. This recipe averages a 4.69 star rating.
Reviewed: Oct. 18, 2009
My guests really raved about this, I thought it was jusk ok. I did only use 1/2 cup sugar instead of 3/4, so maybe that was it. I also used a premade crust due to time constraints, and that might also have reduced it in favor.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.69 star rating.
Reviewed: Oct. 17, 2009
This is delicious, but it is more like a custard pie than a pumpkin pie. After making it and tasting this pie i compared other pie recipes, and this one calls for 1/2 the amount of pumpkin as most other pumpkin pie recipes. So it is a custard pumpkin pie. I made the recipe as is and it was delicious, just not very "pumpkiny."
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Oct. 13, 2009
Great recipe! I used ice cream that was warm and had no problems with seperation. I covered my pie crust with tin foil right from the start and it came out a beautiful golden brown.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Oct. 7, 2009
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!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Oct. 7, 2009
This is an easy recipe to make and it is great. My father in law LOVES this and it is not a holiday without it. I recommend it for anyone who loves pumpkin pie.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Sep. 28, 2009
Pretty awesome. My bro-in-law loves pumpkin pie and he was not dissapointed with this at all. The icecream in it really makes it unique without losing the traditionalism of the pie. The only thing I did different was cut the ice cream amount by 1/2 cup, and even then it was not the firmness I like. Next time, I'll probably cut a full cup. I measured the ice-cream when it was completely liquid but still cool. Will certainly use again and again!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.69 star rating.
Reviewed: Sep. 27, 2009
Great recipe and innovative idea with the ice cream. I've found that the bake time at 350 is considerably longer than stated. I've used 60 minutes as a baseline. it has come out wonderful each time I've made it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Sep. 24, 2009
This is a great recipe. I love the ice cream idea. I used alittle extra ice cream and pumpkin and a bit more on the spices and it came out perfect!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Sep. 24, 2009
This was the first time I made pumpkin pie and i used the fresh pumpkin. It was by far the best pumpkin pie I had ever tasted. I read some of the reviews and it seemed like a lot of people had problems with the it separating so to "plump" it up I only used about 1 pint of the ice cream instead of the 11/2 pints and then I also used more pumpkin. When the timer went off, it looked beautiful and it tasted great! Everyone loved how thick and creamy it was. Very good recipe. Will make again and again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Sep. 20, 2009
Great. I couldn't believe you actually used melted ice cream, but I didn't have any evp. or swt. cond. milk, and this is the only recipe I could find that didn't use it. Will make again. Creamy.
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Photo by Julie B.

Cooking Level: Intermediate

Home Town: Louisville, Kentucky, USA
Living In: Evansville, Indiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Sep. 13, 2009
Amazing recipe. The best pie I have tasted. Brought the eggs and ice cream to room temperature before mixing. Thank you for sharing this amazing recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Aug. 25, 2009
Simple and fantastic! I brought this pie to a family gathering and it was a hit. This will be the recipe I use for pumpkin pies from now on. Thank you for sharing such an awesome recipe.
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