The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Jan. 10, 2012
Warning: This recipe will ruin you for "regular" pumpkin pie. The ice cream gives the pie a divine texture and taste. Thank you for posting this.
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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: Dec. 20, 2011
Lights out delicious! I double all of the spices. I've made CindyAnn's recipe for the past few years and it's always a favorite. I am emailing it to a friend now!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Dec. 11, 2011
This is one of the best pumpkin pies out there! Not only does it taste delicious but the pie turns a beautiful golden brown!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Dec. 7, 2011
Cindy, I made this pumpkin pie last weekend, and I must say it is the best pumpkin I have ever eaten, and I've eaten lot's of pumpkin pies, being that it is my all time favorite dessert!!!! ABSOLUTELY delicious!!! The ice cream makes it. Have you ever entered it in a contest? If you ever have, I'm sure you won the blue ribbon. Thank you!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Dec. 2, 2011
Very very tasty! We used pumpkins from our garden. And instead of the 3 separate spices, we simply used a pumpkin pie spice blend from the Cleveland West Side Market. The ice cream added a very creamy, bright flavor. Very tasty.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Nov. 28, 2011
I used pumpkin ice cream even and wow it was great! The texture is more of a pumpkin mouse... then of the tradictional pumpkin pie. Saw friends three days later and they told me yet again how much they liked it! :)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Nov. 26, 2011
This pie is totally awesome. My family swears they don't like like pumpkin pie.....Then they taste this. Disappears every time. it's so light and fluffy not heavy like regular pumpkin pies. YUM!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
Reviewed: Nov. 26, 2011
HELP! I made this recipe two days ago. I followed everything to a "T". When I poured the mixture into the pie shells- they only filled up half way. I had a torte... not pumpkin pies. I did use 3 cups of ice cream- I went online to look at a pint to cup ratio. I'm not sure what I did wrong. I took the eggs straight from the frig- they were not at room temperature. The ice cream was melted in the microwave... did any of the above hinder the recipe? The "tortes" do taste good... but I would like to make this the correct way next time!!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Nov. 25, 2011
THANK YOU for this recipe! My father became lactose intolerant 15 years ago and can't eat traditional pumpkin pie because of the condensed milk. I used Lactaid vanilla ice cream, and my dad ate his first pumpkin pie in over a decade! I use Headmeister's version of this recipe and it's never failed me!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Nov. 25, 2011
I just made this yesterday for Thanksgiving and it was spectacular! It's the pumpkin pie recipe I've been waiting for. The vanilla ice cream makes a HUGE difference than using either condensed or evaporated milk. HUGE. Plus, I went a step further and used Hagen Das (yum!) for the extra richness. From now on, this will be my go-to pumpkin pie recipe.
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Cooking Level: Expert

Living In: New York, New York, USA

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