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.

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Canned Pumpkin Pie Recipes

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Mom's Pumpkin Pie (Video)

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Pumpkin Bavarian Cream Tart

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Easy Crustless Pumpkin Pie

Submitted by: Elaine S.

Living In: Gum Spring, Virginia, USA

This creamy, crustless pumpkin pie uses egg substitute, sweetener, and fat-free milk.

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Pumpkin Pecan No-Bake Cheesecake Pie

Submitted by: mis7up

Home Town: Burkburnett, Texas, USA

Living In: Cave Junction, Oregon, USA

Pumpkin pecan pie and cheesecake combine into a no-bake pie for a new dessert for the holiday table.

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Gluten Free Crustless Pumpkin Pie

Submitted by: Anita Schoeb

Home Town: Webster Groves, Missouri, USA

Living In: Sullivan, Missouri, USA

When you take a bite of this luscious, creamy pumpkin pie, you won't even notice there's no crust.

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Mrs. Sigg's Fresh Pumpkin Pie

Provided by: Beth Sigworth

A mixture of fresh pumpkin puree, brown sugar, spices, evaporated milk and eggs is poured into a prepared pie crust and baked.

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Maple Walnut Pumpkin Pie

Provided by: EAGLE BRAND®

This pumpkin pie has just a hint of maple and is served in a sweet graham cracker crust. A cinnamon walnut topping makes the perfect finish.

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Pumpkin Pie I

Provided by: Carla A.

This is the only pumpkin pie recipe I've ever used. It's been in the family for at least sixty years! Since, in our family, one pie is never enough, I like to triple the filling recipe and divide it into two pie shells, since, as my Mom always says, "No body likes a skimpy pie!" (Of course, this will add a few minutes to the baking time, too.)