I made this pie with great fear about the results, but didn't have any evaporated milk (or even whole milk) ... but I did have some carmel swirl ice cream. I only needed one pie, so after reading the reviews, I ended up with this: 1 15oz can pumpkin puree, 2 eggs, 1-1/2 cups melted carmel swirl ice cream, 2 tsps cinnamon, 1/2 tsp fresh ground nutmeg, 1/2 tsp ginger, 1/2 tsp Chinese 5-spice powder (didn't have any cloves, allspice or pumpkin pie spice), 1/4 cup packed brown sugar, 1 frozen pie shell. I blind-baked the pie shell, covering edges with foil. Mixed the sugar and eggs, mixed in pumpkin, mixed in spices, added melted ice cream last. Baked at 425 for 15 minutes, then 350 for about 45 minutes longer ... until knife came out clean. Much to my surprise, it turned out absolutely terrific! Everyone raved about it. I wouldn't have done it without this recipe for inspiration. Thanks so much for saving the day!
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I made this pie with great fear about the results, but didn't have any evaporated milk (or...