This is a print preview of "Pumpkin Ice Cream Pie" recipe.

Pumpkin Ice Cream Pie Recipe
by Global Cookbook

Pumpkin Ice Cream Pie
Rating: 0/5
Avg. 0/5 0 votes
 
  Servings: 1

Ingredients

  • 1 1/2 pt Vanilla ice cream - (3 c.)
  • 3 x Large eggs
  • 1 can Pumpkin - (15 ounce)
  • 3/4 c. Granulated sugar
  • 1/2 tsp Salt
  • 1 1/2 tsp Pumpkin pie spice
  • 2 x Unbaked 9-inch frzn pie shells
  •     (not deep dish)

Directions

  1. Preheat oven to 425 degrees. Remove ice cream from freezer; place near hot oven to soften.
  2. In a medium mixing bowl, beat Large eggs slightly. Stir in pumpkin. Stir in sugar, salt and pumpkin pie spice.
  3. If ice cream is still hard, place ice cream in microwave-safe bowl and microwave for 30 seconds on high. Add in ice cream to pumpkin mix; stir till ice cream is fully melted and mix is smooth. Pour into pie shells.
  4. Bake at 425 degrees for 15 min. Reduce oven temperature to 350 degrees; bake 30 min.
  5. Let cold on wire racks for 2 hrs, then refrigeratebefore serving.
  6. Yield: 2 pies.