With spinach, banana, pineapple, and almondmilk, this simple green smoothie has everything you need for a delicious, vegetarian snack.
| Prep Time: | 15 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr |
| Servings: | 16 |
| Yield: | 2 to 9 – inch pies |
Ingredients
- 1 ½ pints vanilla ice cream, softened
- 3 eggs
- 1 ¾ cups pumpkin puree
- ¾ cup white sugar
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- 2 (9 inch) unbaked pie shells
Instructions
- Preheat oven to 425 degrees F (220 degrees C.) 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 F (175 degrees C), and bake an additional 30 to 40 minutes, or until filling is set.
- To use fresh pumpkin, preheat oven to 325 degrees F (165 degrees C). Wash, and halve pie pumpkin(s). Scoop out seeds. Place pumpkin halves cut side down in baking pan. Bake for 45 minutes to 1 hour, or until pumpkins are soft to the touch. Remove from oven, and let cool. Scrape out pumpkin meat, and puree in food processor or blender. (This can be done several weeks in advance and the puree stored in the freezer.)
Nutrition Facts
| Calories | 223 kcal |
| Carbohydrate | 28 g |
| Cholesterol | 46 mg |
| Dietary Fiber | 2 g |
| Protein | 4 g |
| Saturated Fat | 4 g |
| Sodium | 287 mg |
| Sugars | 16 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
It is a fun ( and great tasting) spin on the traditional pumpkin pie recipe. I tried it using vanilla ,but also butter Brinkley ice cream, and both worked out well. I wonder how caramel would work? Either way, I d suggest you give it a try and see if it works for your liking. I used 2 eggs instead of 3 but double the spices
I love this recipie
I’ve been making these for several years and every year I have to add another to my total, some one always wants me to make them their own pie. I am making about 5 on Thanksgiving. My children love them. ❤️
I have used this recipe to make pumpkin pockets, like a pumpkin perogy but the dough is pie crust and baked with a little brown sugar on the crust. This year I made mini pies using tart shells. This recipe is all you will need.
I make these pumpkin pies every Thanksgiving and there is never any left overs. They are always a big hit and super easy to make!
The ONLY pumpkin pie recipe you will ever need! I make everyone try this on thanksgiving, even if they don’t like pumpkin pie and they ALL love it!
Amazing
My Beautiful mom and I have been making this pie for the past 18 years, and has been the hit of our table at Thanksgiving. The ice cream makes a huge silky taste with a very well balance of spices make this the perfect recipe. We use real pumpkin (larger pumpkins) We didn’t know then to use the small pie pumpkins, even though it calls for it in the recipe. So we have been using the larger ones every since 🙂
By far the best pumpkin pie I have had/made. I have been using this recipe for 4 years now and it is always a hit!
I have baked these every Thanksgiving since 2004. They are a hit every year.
awesome
I used Cinderella pumpkin from my garden. This pie is amazing. I don’t deviate from the recipe at all.
Family favorite every year. No body ever believes me when I say it’s made with ice cream.
family loves it & so do I the ice cream is a wonderful “secret” ingredient!!!
My favorite. This recipe ran in Good Housekeeping Mag many years ago. I call it my fluffy pumpkin pie recipe. I make one pie with 1 1/2 cups vanilla ice cream, softened, and 1-15 oz can pumpkin puree, 1/2 cup sugar usual brown and maple syrup and 1 tsp salt and 2 tsp pumpkin pie spice. Another thing that works it to use Trader Joes pumpkin ice cream. This is very sweet and spicy so I reduce sugar and pie spice. Its not great ice cream on its own but it makes a great pie!
This was a really good recipe, although I made the following adjustments: Because the ice cream I used was already pretty sweet and I was going to serve each slice of pie with a side of ice cream, I cut down on the sugar to almost nothing. I also added around a 1/2 tsp of Allspice to the recipe. If you don’t have Allspice, consider adding some ground cloves.
I am not a fan of pumpkin pie but thought I would have to make one from scratch to really have an opinion on it! This pie turned out delicious! Very moist and just the right texture and seasoning! Definitively a keeper!
I’ve been using Cindy’s pumpkin pie recipe for years. It’s by far the best pumpkin pie I’ve ever had. Once people have tried it, then I’m requested to make it again. Thank you Cindy for sharing this delightful recipe!
I’ve made this pie every year for maybe the past 4 or 5. People LOVE it. The ice cream makes all the difference!
I was charged with bringing pies for the church supper, everybody requested the recipe afterwards. Good thing I took 5 pies instead of the required 2!
The only pumpkin pie I make now! I do use graham cracker crust instead just as a personal preference.