Pumpkin Pie II

This pumpkin pie recipe uses melted ice cream instead of evaporated milk. The result is delicious. Using fresh pumpkin is recommended, but canned pumpkin can also be used.

Yield

2 9-inch pies (16 servings)

Ingredients

1 1/2 pints vanilla ice cream, softened
3 large eggs
1 3/4 cups pumpkin puree*
3/4 cup granulated (white) sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
2 (9 inch) unbaked pie shells

Directions

Preheat oven to 425°F (218°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. Reduce temperature to 350°F (177°C), and bake an additional 30 to 40 minutes, or until filling is set (a knife inserted in the center comes out clean).

Additional Information

* To use fresh pumpkin, preheat oven to 325°F (163°C). Wash, and halve pie pumpkin(s). Scoop out seeds. Lightly oil the cut surface. Place cut side down on a jelly roll pan lined with foil and lightly oiled. 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.)