Cindy's Pumpkin Pie Recipe

Recipesfull introduces to you: Popular Recipes. (Cindy's Pumpkin Pie Recipe). 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.

Brief

Prep 15 mins

Cook: 45 mins

Total: 1hr

Servings: 16

Yield: 2 - 9 inch pies

Cindy's Pumpkin Pie Recipe

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

Fruits and Vegetables

Directions

Step 1

Preheat oven to 425 degrees F (220 degrees C.) Place ice cream near the warm oven to soften.

Step 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.

Step 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.

Nutritional Information

Cindy's Pumpkin Pie Recipe

Servings Per Recipe:16

Calories: 223

% Daily Value *

Protein: 3.7g 8%

Carbohydrates: 27.9g 9%

Dietary Fiber: 1.9g 8%

Sugars: 15.6g

Fat: 11.2g 17%

Saturated Fat: 3.9g 19%

Cholesterol: 45.8mg 15%

Vitamin A Iu: 4320.8IU 86%

Niacin Equivalents: 1.6mg 13%

Vitamin C: 1.3mg 2%

Folate: 26.1mcg 7%

Calcium: 47.5mg 5%

Iron: 1.2mg 7%

Magnesium: 13.9mg 5%

Potassium: 132.7mg 4%

Sodium: 287.1mg 12%

Thiamin: 0.1mg 11%

Calories From Fat: 101

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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