The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Oct. 30, 2008
Made this using the butter pecan icecream and it turned out amazing! Next time i plan to use a sugarfree sweetener and a little more pumpkin. I also used "pumpkin pie spice" along with the cin. Cannot wait to make it for my family at Thanksgiving! **10/12/09 i have made this several times in the past year and have found that it tastes best with fresh pumpkin (I bake it then make it into puree). You will be amazed at how much better it makes an already great pie!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
Reviewed: Oct. 27, 2008
very nice, ice cream great idea, made it nice and creamy. gone in 5 mins. of course...i added more nutmeg and cin. (1/4 tsp).
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Photo by Jenrocket

Cooking Level: Intermediate

Living In: Queens, New York, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
Reviewed: Oct. 26, 2008
I am not a pumpkin pie fan, but this didnt have a strong pumpkin pie taste. so if you want a traditional taste, dont do this recipe! but if you want something a little different, definitely try it. i used a pumpkin spice and cinnamon for flavor, i think next time i will add more. i also used a graham cracker crust and will DEFINITLY NOT use this again and use a regular pie crust. i used french vanilla ice cream for it. turned out good, just melt the ice cream all the way in the microwave!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Oct. 18, 2008
What a hit! My fam loved it so much I had to triple the recipe! (Not to mention I'm expecting a baby and the Holydays are just around the corner. I need to be prepared!) I baked 4 fresh little pie pumpkins, removed the pulp and pureed it with the egg and spice mixture, less the ice cream, using a food processor. Used 3/4 Tbsp fresh ginger instead of ground ginger. Let that mixture sit overnight so all the flavors could marry. Warmed one full tub and one half tub of 1.5qt vanilla ice cream. Immediately mixed warm ice cream with pumpkin/spice/egg mixture that had been marinating overnight. Poured into pie shells just below the crust and baked 3 pies for one hour. Did that twice, making 6 pies, b/c I tripled the recipe. Pie filling rose 1cm during bake. I used other reviewers suggestions by covering the crust prior to baking. (Never knew that secret, ...thanks!!) No need to uncover the crust for the last 15min of bake time, it came out perfect! Left two out to eat and froze the remaining four for Thanksgiving and Christmas. The two pies were gone in two days between the hubs, our 2 daughters, and of course, myself!!! The ice cream sets this recipe off. I always use fresh pumpkins, there is just no comparison to me. And I love fresh ginger. Brings a freshness to the pie that cannot be duplicated with ground. Next time I might try cinnamon ice cream, as another revier suggested. Happy Baking!
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The reviewer gave this recipe 2 stars. This recipe averages a 4.7 star rating.
Reviewed: Oct. 13, 2008
This pumpkin pie was way too sweet and had very little pumpkin flavor. The texture was ok but the taste was nothing like traditional pumpkin pie. I will not be making this one again.
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Photo by April

Cooking Level: Expert

Home Town: Ladysmith, British Columbia, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Oct. 10, 2008
My first attempt at homemade pumpkin pie, it was a huge success!!!!! My picky 4 year olds ate it up, definitly a keeper.
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Photo by Tracee Workman

Cooking Level: Intermediate

Home Town: Greensburg, Indiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Oct. 6, 2008
Don't like Pumpkin Pie. Made this for my family on Thanksgiving and everyone went on and on about this pie, so I tried it. Guess what, I LOVE this pie. Would not change anything about it. Thank you Cindy for sharing your recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Sep. 24, 2008
I read all reviews before making this and here's what I changed. 2 cups of vanilla ice cream, 1 tablespoon of pumpkin pie spice, 2 cups canned pumpkin and used refrigerated ready made pie crusts, decreased sugar to 1/2 cup. I also added 3oz. of cream cheese in the filling because I didn't want it TOO fluffy. I microwaved the ice cream and cream cheese together until the bowl felt warm (about 3 mins). This did make TWO 9" pies perfectly. I baked as in the recipe (15 mins, then 40 mins). I was a little worried, as I'm definitely a pumpkin pie lover, which is why I added more spices and pumpkin. It turned out amazing! Just a little sweeter than regular pumpkin pie (not too sweet!), a tad fluffier & creamier but can still taste the pumpkin and spices!! Crust turned out perfect (covered edges with foil til the last 15 mins). I didn't have separation problems or anything, completely perfect! Thanks Cindy!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Jul. 27, 2008
I followed the recipe exactly only substituting the vanilla ice cream for butter pecan. I melted my ice cream in the microwave then whisked everything together until smooth with a hand mixer. I also used store bought pie crusts. I did not have a problem with the filling separating. It tasted great! My husband and I nearly finished two pies in three days. btw, don't forget to cover your crusts after the first 15 minutes.
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Photo by myla

Cooking Level: Beginning

Home Town: Fresno, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Jul. 10, 2008
This is the best pumpkin pie I have ever made! The only adjustment I made was that I didn't have ginger, so instead of 3 separate spices, I used 1/2 tsp. of pumpkin pie spice and 1/2 tsp. cinnamon. To prevent my crust from burning, I put the foil on before sticking it in the oven and removed it about 15 minutes before it was done to give it a golden crust. After the first time, I figured out it was easier to put foil on when it was cool instead of the last half hour of baking when it was already hot. The only mistake I made on this recipe was cutting it in half to make only one pie! There is only 3 people in my house and it only lasted about 12 hours. I am baking my second one right now.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Jun. 1, 2008
Cindy Anne's recipe
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Apr. 5, 2008
I've been making this recipe every Thanksgiving since I found it in 2005. It's super easy to make and it tastes great!
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The reviewer gave this recipe 2 stars. This recipe averages a 4.7 star rating.
Photo by Rachel
Reviewed: Mar. 10, 2008
the pie did not have a nice texture and the flavor was lacking.i love the ice cream idea but it just didnt work
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Feb. 1, 2008
This was the first pumpkin pie I ever made and the only one my kids will eat !This is the best pumpkin pie, creamy and delicous ! Easy to make too !
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Jan. 26, 2008
I have been using this recipe for 4 years now with absolute success!! I've changed the crust over time and have come up with the perfect pie! Year One - Graham Cracker crust = pretty good Year 2 - followed recipe crust = better Year 3 & 4 - melt one stick of butter, mix with plain yellow cake mix - line bottom of casserole dish pour filling for 2 pies over the one dish = NO LEFT OVERS!!! Cover with cool whip and dust with cinnamon yuuuummmmyyy
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Home Town: Lenoir, North Carolina, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Dec. 23, 2007
I've been asked for this recipe everywhere I've brought this pie. Thanks Cindy! Also, I make it with graham cracker crust... It's fantastic that way. I've had a little trouble filling two pie crusts, so I tend to add a little extra pumpkin and a little extra ice cream. Fantastic recipe.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
Reviewed: Dec. 1, 2007
Like past reviewers, I too have made this pie years ago. I have made many differant pies by using all the differant flavors of Ice cream. Canned pumpkin works great and the best flavor I have found to be is Butter Pecan. I made for a contest and it won 1st place. For the chocolate nut lovers out here, Rocky Road comes fast in seconed. And for White Chocoloate lovers, Melt some down and mix it in at the end.
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Photo by aromaschef

Cooking Level: Professional

Home Town: Los Angeles, California, USA
Living In: San Leandro, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Nov. 28, 2007
This was the best pumpkin pie I've ever had! My mom was incredibly jealous that I didn't use her recipe for Thanksgiving and I'm glad I didn't because this was awesome. I took the suggestions of making sure the ice cream was completely melted and I didn't have any trouble with separation at all. I did have to bake it for much longer after tenting it, though. Great recipe.
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Photo by Heather

Cooking Level: Intermediate

Living In: Buffalo, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Nov. 22, 2007
i have to give this 5 stars because mt little boy deemed it "the best pumpkin pie ever." i only had 1 pint ice cream handy (used lactose-free) so it was very soft fillng; i should have thrown in another egg. but it was so good the first one disappeared the night before thanksgiving. thanks cindy!
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Photo by lockesmom

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Nov. 22, 2007
I made this recipe last night (in preparation for Thanksgiving), and with that extra pie I've made everyone in my house eat some for breakfast. All I have gotten were wows, and it is just as good as Marie Callender's pie. I used a box mix for the crust (they were out of every kind of premade crust at the store, and I am not good enough with them to make my own from scratch) that was Betty Crocker, and it was good. And because there are no pumpkins for sale in late November, I bought a can of unseasoned pumpkin and heated it a bit on the stove before mixing it in, 'cause I read somewhere that that would get rid of the "canned" taste. I also used about 3/4 teaspoon of pumkin pie seasoning with an additional 1/2 teaspoon of cinnamon. I might add more cinnamon next time. And I used vanilla bean Haagen Daaz ice cream, which added some lovely vanilla specks throughout the pie. But overall, it was super easy and it turned out amazing, and I've never made pies before. The only annoying thing was that it took me over 30 minutes to prep it, but the pie was so good that I'm willing to overlook that. I think I'll be repeating this constantly.
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Cooking Level: Intermediate

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