Reviewed: Nov. 29, 2008

I made exactly as directions allowed, this rates a 10 and was a hit at thanksgiving!! One suggestion: use crust protector ring or cover outside edge with foil, as sides get dark quick!

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melyndaoregon

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Reviewed: Nov. 28, 2008

I am NOT a pumpkin pie fan. That said, this recipe was fantastic! I will never, ever make a traditional pumpkin pie again. This recipe produces a light, fluffy and delicious filling that melts in your mouth. I used French vanilla ice cream and canned pumpkin. My daughter, who is a die hard pumpkin pie fan, inhaled her slice and declared it the best she's ever had. Thanks for a great recipe!

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Sweetgirl9804

Cooking Level: Expert

Living In: Farmington, New York, USA

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Reviewed: Nov. 28, 2008

This recipe is great! I made it for Thanksgiving. My mother is a terrible critic of food prepared by others. Once she tasted a piece of my slice, she had to have her own. I microwaved the ice cream and I didn't have any issues with separation. I used 1 pint of butter pecan and 1/2 pint of vanilla, Haagan Dazs. Try this out and you will not be sorry!

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Monica

Cooking Level: Expert

Home Town: Bronx, New York, USA

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Reviewed: Nov. 28, 2008

was a HUGE hit. i had no problems with separating, but i did warm my ice cream in the microwave before hand. was delish!

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melissa

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Reviewed: Nov. 28, 2008

my wife and I made this for Thanksgiving and it turned out great. As many others have sugested we let the eggs and Ice Cream reach room temperature before making it, and covered the crust with foil. This is definitely a keeper.

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Larry & Ellie A.

Cooking Level: Intermediate

Living In: Bozeman, Montana, USA

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Reviewed: Nov. 28, 2008

This was my first time making pumpkin pie ever, and let me just say that this was the most delicious pumpkin pie I have ever tasted!..(and I LOVE, and have tasted MANY pumpkin pies in my day!) I followed other reviewers' advice and melted the ice cream completely before mixing it in. I don't mean to toot my own horn, but man, this pie was delicious and generated many complements from my family.

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aneilson81

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Reviewed: Nov. 27, 2008

Awesome! I have never liked pumpkin pie but I loved this one. My whole family enjoyed it. We went through 2 of them in less than 20 minutes. Thanks so much for sharing.

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Mandy

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Reviewed: Nov. 26, 2008

excellent flavor! The vanilla ice cream makes this pie a crowd pleaser every time. The tips I used were to melt the ice cream until it's warm to prevent separating and covering the crust with a pie shield. Came out perfectly!

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Laura

Cooking Level: Intermediate

Home Town: Troy, Michigan, USA

Living In: Greensboro, North Carolina, USA

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Reviewed: Nov. 26, 2008

Good flavor and everything, but the recipe came no where near two pies wortho of filling. I ended up filling the rest of the pie crust with a chocolate cream-ish mix and swirled it to make a full pie

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RunningSneaks

Cooking Level: Expert

Living In: Hamilton, Montana, USA

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Reviewed: Nov. 25, 2008

I made this DAIRY-FREE b/c my son has an allergy to milk, so instead of regular ice cream I used Tofutti soy ice cream, it turned out SO GREAT! Oh my gosh. I couldn't be more excited b/c now my lil peach can have Pumpkin pie for Thanksgiving & we don't have to worry about eating any and then accidently kissing or touching him and causing him to break out. My family loved it as well. What a great hit. Thanks a Billion for the recipe! I highly recommend! YUM

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EMILY2020

Home Town: North Manchester, Indiana, USA

Living In: Traverse City, Michigan, USA

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Reviewed: Nov. 23, 2008

this is the best pie you will ever make. my family allways wants me to make it for thanksgiving. Its worth the extra time to use real pumkin if you enjoy the texture of real pumkin pie. if not canned tastes the same but a bit creamyer.

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kwhicker

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Reviewed: Nov. 18, 2008

My husband LOVES this recipe. I made it one day and he has insisted I make it for Thanksgiving

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angela164

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Reviewed: Nov. 16, 2008

Loved this recipe, not usually a pumpkin pie fan, but this was more delicate in flavor and very creamy.

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kidscancook

Cooking Level: Intermediate

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Reviewed: Nov. 16, 2008

Very good. I used homemade graham cracker shell. Make sure to mix before the pie sets because the ice cream separates.

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ambolina

Cooking Level: Intermediate

Home Town: Newton, Utah, USA

Living In: West Haven, Utah, USA

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Reviewed: Nov. 14, 2008

The best pumpkin pie I ever had! I made it for my friends - let me tell you, it was popular. I don't remember bringing any leftover pieces home. Thanks a lot for wonderful recipe!

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ukrainiangirl

Cooking Level: Intermediate

Living In: Petoskey, Michigan, USA

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Reviewed: Nov. 11, 2008

OMG so good!!!

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Sweets in the nude

Living In: Santa Cruz, California, USA

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Reviewed: Nov. 11, 2008

WOW! This is my favorite pumpkin pie recipe! It is smooth and creamy not overly spiced or overpowered by the pumpkin. I like to use gram cracker pie crust and I find that Publix brand ice cream works wonders. Some of the other reviews say that the ice cream separates and I really think it has to do with the brand you use, Publix dose not separate so I would recommend it. I hope you enjoy it as much as my family and I have!

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Tiffany C

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Reviewed: Nov. 9, 2008

FANTASTIC! Mine didn't come out looking very appealing. It was very light in color, and looked like it was bubbling. I'm not sure what I did differently than others to amke it llok that way. But, my boyfriend is a great guinea pig though. He tried it anyways and we found out it tasted wonderful!

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Emily

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Reviewed: Nov. 5, 2008

This is the first time I've ever made a pumpkin pie from scratch. Making the puree was really easy. The pie tasted wonderful. I warmed the ice cream to room temperature (as other people had suggested) and had no problems. I have enough puree left over to make a few pies for thanksgiving. I'm sure they'll be a hit!

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homebird

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Reviewed: Nov. 4, 2008

This pie is really delicious. I made it from the fresh pie, followed the instructions carefuly and it turned out fantastic. My friends and family loved it, it's the best pumpkin pie I ever tried. Simply delicious!

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