Cindy's Pumpkin Pie

Cindy's Pumpkin Pie

CindyAnn 90

"This pumpkin pie recipe uses melted ice cream instead of evaporated milk. The result is delicious. I have never brought home leftovers of this pie. I recommend using fresh pumpkin, but canned pumpkin can also be used."

Ingredients 1 h {{adjustedServings}} servings 223 cals

Serving size has been adjusted!

Original recipe yields 16 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 223 kcal
  • 11%
  • Fat:
  • 11.2 g
  • 17%
  • Carbs:
  • 27.9g
  • 9%
  • Protein:
  • 3.7 g
  • 7%
  • Cholesterol:
  • 46 mg
  • 15%
  • Sodium:
  • 287 mg
  • 11%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  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.
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  • Note
  • 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.)
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Reviews 354

  1. 430 Ratings


FABULOUS!!! Made this for Thanksgiving yesterday, specifically for my mother-in-law, who claims to be pumpkin pie connoisseur. She said it was EXCELLENT, and that it looked like a professional bakery pie! GOOD INFO TO KNOW: Most important - MELT THE ICE CREAM IN THE MICROWAVE UNTIL IT'S *WARM*! This prevents separating. I didn't use room temp eggs (forgot). Don't add flour to thicken - it's really not needed. It will look very runny, but have faith :o) I cut the sugar to 1/2 cup. I didn't add vanilla, but will do so in the future. I used pumpkin pie spice instead of using separate spices, but still used cinnamon separately as well - and added a bit extra. The recipe WILL fill two 9" reg. depth pie crusts - do NOT fill to very top and they'll be fine. Filling will take a total of *1 full hour* AFTER the initial 15 minutes. BE SURE TO COVER YOUR CRUSTS WITH FOIL!!! I forgot, and they almost burned in the first 15 min. phase. Filling will "poof up" almost 2 inches above crust during baking and settle back down during cooling. Do not "STIR" pie!!! Not needed - have faith! :o) I will definitely make this a Thanksgiving favorite!


Very good, different, and easy to make. One suggestion: Make sure the eggs and the ice cream are at the room temperature. I even melt the ice cream in the microwave (just until it was a bit warm, not bubbling hot. I think this may help preventing the pie from seperating into layers. Oh, and serve a slice with the leftover vanilla ice cream. They go really good together!


This recipe is AWESOME. It's been a HUGE hit at event I brought it to. One pointer: Without fail everytime I've made this pie it has seperated while baking. A trick that I found works for me is after it has finished baking (about 35 mins) take it out of the oven and stir the pie in the crust. Be carful not to brake the crust on the bottom and sides. then cover only the exposed crust with foil (So it doesn't burn) then put it back in the oven for another 20 mins. It's great with home made whip cream YUM!