Ice Cream Pumpkin Pie
A delightful twist on tradition, this Pumpkin Pie is perfect for fall gatherings and holidays. Easy, festive, and delicious!
Ingredients
- 1½ pints vanilla ice cream good quality, softened
- 3 eggs
- 1¾ cups pumpkin puree
- ¾ cup white sugar
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- 2 unbaked pie shells 9 inch
Instructions
- Preheat oven to 425°f. Place 1½ pints vanilla ice cream near the warm oven to soften.
- In a large bowl, whisk together the 3 eggs.
- Using a hand mixer on low speed, mix in the 1¾ cups pumpkin puree, ¾ cup white sugar, ½ teaspoon salt, 1 teaspoon ground cinnamon, ¼ teaspoon ground ginger, and ¼ teaspoon ground nutmeg until completed blended.
- Add the 1½ pints vanilla ice cream and mix until smooth.
- Pour filling equally into 2 unbaked pie shells.
- Bake for 15 minutes in the preheated 425℉ oven.
- Reduce temperature to 350℉ and bake an additional 30 to 40 minutes, or until filling is set.
- Remove from oven and cool on