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Ice Cream Pumpkin Pie

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Ice Cream Pumpkin Pie

This is THE pumpkin pie to make for the holidays! I usually have to make 4-6. Another yummy find at Allrecipes.
Course Dessert
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 2 - 9" Pies
Author Amy Garrett

Ingredients

  • 1 1/2 pints vanilla ice cream , softened
  • 3 eggs
  • 1 3/4 cups pumpkin puree
  • 3/4 cup white sugar
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 2 (9 inch) unbaked pie shells

Instructions

  1. Preheat oven to 425 degrees F (220 degrees C.) Place ice cream near the warm oven to soften.
  2. 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.
  3. Bake for 15 minutes in the preheated oven. Reduce temperature to 350 degrees F (175 degrees C), and bake an additional 30 to 40 minutes, or until filling is set.

 

2 Responses to Ice Cream Pumpkin Pie

  1. Troy June 5, 2013 at 5:19 pm #

    Why did you post this so early? How many months til Thanksgiving? Lol I love pumpkin pie, why have I never thought of adding ice cream straight to the mix…?

    • Amy June 5, 2013 at 5:21 pm #

      See, the ice cream makes it a summer treat 😉

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