Contributed By: DCCCalifornia Milk Advisory Board
You'll enjoy this twist on the traditional holiday pumpkin pie.
2 Unbaked 9-inch frozen pie shells (not deep-dish)
3 Large eggs
1 3/4 cups (15 oz can) solid pack pumpkin
3/4 cup Granulated sugar
1/2 tsp Salt
1 1/2 tsp Pumpkin pie spice
1 1/2 pints (3 cups) vanilla ice cream
Preheat oven to 425 deg. Remove ice cream from freezer and place near warm oven to soften. In a medium mixing bowl, beat eggs slightly. Stir in pumpkin. Stir in sugar, salt and pumpkie pie spice. If ice cream is still hard, place ice cream in microwave-safe bowl and microwave for 30 seconds on high setting. Add ice cream to pumpkin mixture and stir until ice cream is fully melted and batter is smooth. Pour into prepared pie shells. Bake pies at 425 deg for 15 minutes. Reduce oven temperature to 350 deg and bake for an additional 30 minutes. Cool on wire racks for 2 hours and chill before serving.
Commented by: kirinoko
This is such a great recipe. I served it to my family on Thanksgving and I will be for Christmas. They absolutely loved it! It is so creamy!
Total Preparation Time: 1 hour Actual Cooking Time: 45 minutes Number of Servings: Single Origin: American Special Features: Kids can help make it Make Ahead Holiday: Halloween Thanksgiving Meal Type: Dessert