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

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

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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Reviewer:

homebird

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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Reviewer:

Tanja Suic

Cooking Level: Intermediate

Reviewed: Nov. 1, 2008

The pie turned out great! It was a big hit and everyone wanted to know why this turned out so great. I have already made two this week! I did read the reviews, and melted the ice cream and mixed it together well...baking time was very consistent with the recipe. I did not have to stir it in the middle of cooking.

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Reviewer:

Nicole in TX

Reviewed: Oct. 31, 2008

AMAZING! Given the award as the Best Pumpkin Pie EVER by my family!

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Reviewer:

GolfSuziQ

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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KATEIMURRAY

Cooking Level: Intermediate

Home Town: Christiana, Pennsylvania, USA

Living In: Jersey City, New Jersey, USA

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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Reviewer:

Jenrocket

Cooking Level: Intermediate

Living In: Queens, New York, USA

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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Reviewer:

Katie F

Cooking Level: Intermediate

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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