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.
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What a hit! My fam loved it so much I had to triple the recipe! (Not to mention I'm expecting...