"This pumpkin pie recipe uses melted ice cream instead of evaporated milk. The result is delicious. I have never brought home leftovers of this pie. I recommend using fresh pumpkin, but canned pumpkin can also be used." — CindyAnn
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1 1/2 pints
vanilla ice cream, softened
1 3/4 cups
2 (9 inch)
unbaked pie shells
FABULOUS!!! Made this for Thanksgiving yesterday, specifically for my mother-in-law, who claims to be pumpkin pie connoisseur. She said it was EXCELLENT, and that it looked like a professional bakery pie! GOOD INFO TO KNOW: Most important - MELT THE ICE CREAM IN THE MICROWAVE UNTIL IT'S *WARM*! This prevents separating. I didn't use room temp eggs (forgot). Don't add flour to thicken - it's really not needed. It will look very runny, but have faith :o) I cut the sugar to 1/2 cup. I didn't add vanilla, but will do so in the future. I used pumpkin pie spice instead of using separate spices, but still used cinnamon separately as well - and added a bit extra. The recipe WILL fill two 9" reg. depth pie crusts - do NOT fill to very top and they'll be fine. Filling will take a total of *1 full hour* AFTER the initial 15 minutes. BE SURE TO COVER YOUR CRUSTS WITH FOIL!!! I forgot, and they almost burned in the first 15 min. phase. Filling will "poof up" almost 2 inches above crust during baking and settle back down during cooling. Do not "STIR" pie!!! Not needed - have faith! :o) I will definitely make this a Thanksgiving favorite!
I followed the directions SO carefully, but the ice cream separated out to form a white layer on the bottom, while the pumpkin layer on top was very eggy and "bubbly". Not the thick creamy pie i was hoping for.
Very good, different, and easy to make. One suggestion: Make sure the eggs and the ice cream are at the room temperature. I even melt the ice cream in the microwave (just until it was a bit warm, not bubbling hot. I think this may help preventing the pie from seperating into layers. Oh, and serve a slice with the leftover vanilla ice cream. They go really good together!
This recipe is AWESOME. It's been a HUGE hit at event I brought it to.
One pointer: Without fail everytime I've made this pie it has seperated while baking. A trick that I found works for me is after it has finished baking (about 35 mins) take it out of the oven and stir the pie in the crust. Be carful not to brake the crust on the bottom and sides. then cover only the exposed crust with foil (So it doesn't burn) then put it back in the oven for another 20 mins. It's great with home made whip cream YUM!
This will be the second year that I have made this pie, I use vanilla ice cream made with splenda and I use the splenda instead of sugar, because my husband is diabetic and he can then enjoy his pie without feeling remorse. I use Mom's recipe for home made crust and it makes the BEST pumpkin pies! Word of warning, I do not use my deep pie dish because it does not want to set up as well, use a regular pie pan for this recipe and you will have no problems at all ~ enjoy!
This was the first pie I have ever made in my life! And with fresh pumpkin too. It was very easy to make even for a first time novice, and the result turned out great! I brought one to my kid's school and everybody loved it. They said they have never seen pies go so fast!
I used frozen ready-to-make pie shells from Meijer. For the ice cream I used Bryers Light French Vanilla. I used 1/2 cup of sugar instead of 3/4 cup, since i like it lighter.
THE ICE CREAM ADDED TO THIS RECIPE WAS A GREAT IDEA.. I USED FRENCH VANILLA, AND GRAM CRACKER PIE CRUST. EVEN MY MOTHER OF 82 YEARS LOVED IT, AND SHE'S BEEN MAK'N PIES FOR OVER 60 YEARS!!!!
This was my first year trying to make a pumpkin pie out of a fresh pumpkin, and I chose this recipe for the ice cream. But it turned out to be the best pumpkin pie I, or my family and in-laws, had ever had!! Thank you for making birthdays, Thanksgiving, and Christmas delicious!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Cindy's Pumpkin Pie
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 101
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