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Ingredients
- 1 1/2 pints vanilla ice cream, softened
- 3 eggs
- 1 3/4 cups pumpkin puree
- 3/4 cup white sugar
- 1/2 tsp. salt
- 1 tsp. ground cinnamon
- 1/4 tsp. ground ginger
- 1/4 tsp. ground nutmeg
- 2 (9 inch) unbaked pie sheels
Preparation
Step 1
Preheat oven to 425 degrees. Place ice cream near the warm oven to soften.
In a large bowl, whisk together the eggs. stir in the pumpkin puree, sugar, salt, cinnamon, ginger and nutmeg. Mix in soft ice cream until smooth. Pour filling into two 9 inch pie shells.
Bake for 15 minutes in the preheated oven. Reduce temperature to 350 degrees and bake an additional 35 minutes, take pie out of oven and stir the pie in the crust. be careful not to break 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 minutes. It's great with homemade whipped cream.