Reviewed: Jan. 26, 2008

I have been using this recipe for 4 years now with absolute success!! I've changed the crust over time and have come up with the perfect pie! Year One - Graham Cracker crust = pretty good Year 2 - followed recipe crust = better Year 3 & 4 - melt one stick of butter, mix with plain yellow cake mix - line bottom of casserole dish pour filling for 2 pies over the one dish = NO LEFT OVERS!!! Cover with cool whip and dust with cinnamon yuuuummmmyyy

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Jamie M

Home Town: Lenoir, North Carolina, USA

Reviewed: Dec. 23, 2007

I've been asked for this recipe everywhere I've brought this pie. Thanks Cindy! Also, I make it with graham cracker crust... It's fantastic that way. I've had a little trouble filling two pie crusts, so I tend to add a little extra pumpkin and a little extra ice cream. Fantastic recipe.

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Tara

Cooking Level: Intermediate

Home Town: Somers Point, New Jersey, USA

Living In: Boston, Massachusetts, USA

Reviewed: Dec. 1, 2007

Like past reviewers, I too have made this pie years ago. I have made many differant pies by using all the differant flavors of Ice cream. Canned pumpkin works great and the best flavor I have found to be is Butter Pecan. I made for a contest and it won 1st place. For the chocolate nut lovers out here, Rocky Road comes fast in seconed. And for White Chocoloate lovers, Melt some down and mix it in at the end.

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Hilton Chef

Cooking Level: Professional

Home Town: Los Angeles, California, USA

Reviewed: Nov. 28, 2007

This was the best pumpkin pie I've ever had! My mom was incredibly jealous that I didn't use her recipe for Thanksgiving and I'm glad I didn't because this was awesome. I took the suggestions of making sure the ice cream was completely melted and I didn't have any trouble with separation at all. I did have to bake it for much longer after tenting it, though. Great recipe.

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Heather

Cooking Level: Intermediate

Living In: Buffalo, New York, USA

Reviewed: Nov. 22, 2007

i have to give this 5 stars because mt little boy deemed it "the best pumpkin pie ever." i only had 1 pint ice cream handy (used lactose-free) so it was very soft fillng; i should have thrown in another egg. but it was so good the first one disappeared the night before thanksgiving. thanks cindy!

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lockesmom

Cooking Level: Intermediate

Living In: Houston, Texas, USA

Reviewed: Nov. 22, 2007

I made this recipe last night (in preparation for Thanksgiving), and with that extra pie I've made everyone in my house eat some for breakfast. All I have gotten were wows, and it is just as good as Marie Callender's pie. I used a box mix for the crust (they were out of every kind of premade crust at the store, and I am not good enough with them to make my own from scratch) that was Betty Crocker, and it was good. And because there are no pumpkins for sale in late November, I bought a can of unseasoned pumpkin and heated it a bit on the stove before mixing it in, 'cause I read somewhere that that would get rid of the "canned" taste. I also used about 3/4 teaspoon of pumkin pie seasoning with an additional 1/2 teaspoon of cinnamon. I might add more cinnamon next time. And I used vanilla bean Haagen Daaz ice cream, which added some lovely vanilla specks throughout the pie. But overall, it was super easy and it turned out amazing, and I've never made pies before. The only annoying thing was that it took me over 30 minutes to prep it, but the pie was so good that I'm willing to overlook that. I think I'll be repeating this constantly.

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omnomnom

Cooking Level: Intermediate

Living In: Newport Beach, California, USA

Reviewed: Nov. 21, 2007

I have never made a home made pumpkin pie and thought I would use this one for a "experimental" pie. It turned out great and my family absolutely loved it. The told me that I have to save this and make it like this everytime.

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bratty

Reviewed: Nov. 20, 2007

We've made this pie for Thanksgiving for the past few years now. It's become a Family Tradition! We've moved to a high altitude, so I am hoping that it doesn't affect it this Thanksgiving! Best recipes ever! It will be passed down! Thanks!

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Teri

Reviewed: Nov. 20, 2007

I have been using this for nearly 5 years now and I get great compliments every year. Taste Fantastic!

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jkranz81

Reviewed: Nov. 3, 2007

This is the only pumpkin pie recipe I have attempted. The first time I made it I ran out of vanilla ice cream, so I used half-vanilla, half-chocolate and was very pleasantly surprised. I just made the pie again last night, and used all coffee-flavored ice cream, with excellent results. The ice cream made it very sweet, though, so next time (in about two weeks for Thanksgiving) I'll try 1/2 cup sugar instead of 3/4 cup. I love making this recipe with real (not canned) pureed pumpkin! The leftover puree freezes well and gives me an excuse to make additional pies, soups, etc. The pie also cuts like a dream; nice, even slices, no crumbs or broken crusts.

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