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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kelly

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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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Bill

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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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BIO1024

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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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amarvin0313

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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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Julie B.

Cooking Level: Intermediate

Home Town: Louisville, Kentucky, USA

Living In: Evansville, Indiana, USA

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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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Sonic

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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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LEEANNAUBUCHON

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Reviewed: Jul. 22, 2009

Just read this recipe about 2 hours ago as a last min dessert. What a great easy recipe! I followed others tips about letting the ice cream melt almost completely without getting hot (I did put in microwave for 1 min). I also used the graham cracker crust, YUM! This is my first pie I had ever done and will definitely be a repeater in my home.

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Tiana

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Reviewed: Jul. 22, 2009

i think this recipe was good i enjoyed making it the process was a fun experience i am going to make it sometime agian some

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allie101

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Reviewed: Jul. 21, 2009

Pumpkin pie is my fix. This pumpkin pie ispretty good. I wouldn't say it is any better or worse than traditional just more poofy. The only real difference I could tell was that while baking it poofed up while traditional stayd creamy. But after chilled it took a more creamy texture. Before baking it is thinner than traditional but it works out pretty well. All in all i might try it again I might not. The hardest thing about it was figuring out which container of ice cream was a pint.

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mrstrone

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Reviewed: Jul. 13, 2009

I haven't eaten a piece of pumpkin pie since my first taste of one some 30 years ago so I was hesitant to even try a bite. After hearing my husband say 'it was perhaps the best he'd ever eaten', I had a bite. I was pleasantly surprised and found the taste to be similar to carrot cake due to the spices in the recipe. I will certainly be making this one again and again as the males in my household gave rave reviews! Many thanks.

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scroofius

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Reviewed: Jun. 9, 2009

followed the advice of the commenters and this came out perfect. i'd never made pie (let alone pumpkin pie) before and even though i did the whole thing from scratch (real pumpkin and all :P) it came out fantastic.

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mk

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Durham, North Carolina, USA

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Reviewed: May 25, 2009

Ok, first of all I would like to say thank you for this wonderful recipe. My dad loved this pumpkin pie. One pointer though I did notice people said they were having problems with the separation of the ice cream and the pumpkin mixture. To solve this problem heat up the ice cream in the microwave until it is relativley warm but not hot. Once again I would like to thank you for this wonderful recipe. A sure hit in my family I will definatley be making this again!!!!!

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bluvjacksparrow

Cooking Level: Expert

Home Town: Las Vegas, Nevada, USA

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Reviewed: Apr. 23, 2009

Great and easy recipe. We have a diabetic in the family so I used Splenda white sugar and I used "Breyers Sugar Free French Vanilla" ice cream (it may have been called "no sugar added"). This gave the pie a different texture, it was a lot softer and.... foamer?! The kids loved it and so did my man. My mother AND sister asked for the recipe which for a first time pie-baker made me quite smug. :) Enjoy

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emmalou082

Cooking Level: Intermediate

Home Town: Winnipeg, Manitoba, Canada

Living In: Calgary, Alberta, Canada

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Reviewed: Feb. 24, 2009

This was awesome!!! A little messy (I put the boxes of ice cream on a cookie tin and in the oven to thaw them...wow I am dumb...lol) but so worth it. Unlike any pumpkin pie I have ever made. Really runny before it goes into the oven...I was spilling it everywhere...(probably thanks to my lake of too melted ice cream...)but it is wonderful once it is done!!!

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HDCarleton

Cooking Level: Expert

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Reviewed: Feb. 17, 2009

This was a great pie! I sprinkled some of the remaining cinnamon on top and served it with some vanilla ice cream! Delicious!

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csillichocolate

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Reviewed: Feb. 4, 2009

The kids didn't complain, I read reviews and use their suggestions.

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itsnotluck

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Reviewed: Feb. 4, 2009

This was really good. Although I must say I had a hard time noticing a difference between this and any other pumpkin pie I have ever had.

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Nichole

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

Living In: Albuquerque, New Mexico, USA

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Reviewed: Jan. 28, 2009

I made this recipe for Thanksgiving first time and even one year after my friends are still asking me for the recipe.The ice-cream adds so much to it, i wouldn't make it any other way now! Thanks a lot!

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