Reviewed: Nov. 25, 2009

This is an amazing recipe. It came out very well for us, but I only credit that to reading other reviewers comments. Recipe fails to include key information (like importance of having ice cream melted, and adding room temp eggs). Also, recipe lists this as making two pies. I did this the first time that I made this, and there was no where near enough filling for two. I made it again today, and just filled a slightly larger pie plate all the way full. It came out perfect!

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dlarue

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Reviewed: Nov. 25, 2009

I have a nephew that is allergic to milk, so I buy his dairy free ice cream and for the first time ever he has been able to eat pumpkin pie! I am so glad to have this recipe for him!

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JSKarnes

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Reviewed: Nov. 25, 2009

This pie turned out excellent! I followed the advice in another review and made sure the ice cream was warm- no separation whatsoever! Beautiful pie that even my picky kids loved.

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Rachel

Cooking Level: Expert

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Reviewed: Nov. 22, 2009

I've been using this pumpkin pie recipe for the past 5 years and it has always been a big hit. It's very rich but the ice cream gives it a lighter consistency than sweet condensed milk used in more traditional recipes.

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allison

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Reviewed: Nov. 20, 2009

I tried this recipe out before Thanksgiving and my family absolutely LOVED it. I will Most Definatly be serving this at Thanksgiving at my house this year!!! Thank you CindyAnn.

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Sheri

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Reviewed: Nov. 15, 2009

great recipe! great pie! i didn't have any ginger on hand and i used 1/2 cup of brown sugar and it came out awesome. two pies in a family of 5 and gone in 2 days- not good for our waistlines, but definitely yum to the palate. the ice cream did not separate for me, it was fine. maybe the temp of the ice cream has something to do with it, because my ice cream was completely melted and slightly warm. thanks!!

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MOMNAMEDJULES

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Reviewed: Nov. 15, 2009

SO GOOD. I used Marie Calendar's frozen pie crust, it went so perfectly with this sweet pumpkin pie. I loved it! Next time I'm trying fresh pumpkin instead of canned :)

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jdooley195

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Reviewed: Nov. 14, 2009

Really great pumpkin pie! The ice cream makes it :)

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Erin

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Reviewed: Nov. 11, 2009

I have made this pie 5 years in a row now. Now it is known as "the pumpkin pie for people who don't like pumpkin pie". Seriously, for some reason the switched ingredients of melted ice cream rather than evaporated milk has converted several of my family members who wouldn't touch pumpkin pie before. So every year they ask me which pie is the one they like (as we always have several other types of pumpkin pie to choose from as well). Don't get me wrong though, even the 'traditionalists' enjoy it.

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eXo

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Reviewed: Nov. 10, 2009

I have never heard of melted ice cream in a pie recipe especially pumpkin but this is awesome.I made this recipe one week and a traditional pumpkin pie recipe a couple weeks later and this recipe blew all the others out of the water.The melted ice cream adds a superb flavor that you will never find in your basic pumpkin pie.Excellent!!! Thanks!!!

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LoraH

Cooking Level: Expert

Living In: Asheboro, North Carolina, USA

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Reviewed: Nov. 9, 2009

Easy to do and tastes great!

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pigsnot

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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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strumbo

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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

Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA

Living In: Athens, Georgia, USA

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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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Finneylp

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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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buddygurl

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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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Caiti

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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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tucker

Cooking Level: Beginning

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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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meli81

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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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4kidsinthehouse

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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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laura aring

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Cindy's Pumpkin Pie

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