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Pumpkin Ice Cream Pie
Recipes
Ingredients:
– 1 1/2 pints (3 cups) Real California vanilla ice cream
– 3 large eggs
– One 15-ounce can pumpkin
– 3/4 cup sugar
– 1 1/2 teaspoons pumpkin pie spice
– 1/2 teaspoon salt
– 2 unbaked 9-inch pie shells (not deep dish), fitted into pie pans (if not already) and frozen
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Directions:
Prep time: 25 minutes
Cook time: 45 minutes
Preheat oven to 425°F.
Meanwhile, set ice cream aside at room temperature to soften.
In the bowl of a stand mixer using the paddle attachment or in a large bowl using a hand mixer, lightly beat eggs. Add pumpkin, beating on medium-low speed until incorporated. Add sugar, pumpkin pie spice, and salt. If ice cream is still hard, microwave for 30 seconds at a time until softened. Add ice cream to pumpkin mixture, mixing until smooth. Divide mixture between pie shells and bake 15 minutes.
Reduce oven to 350°F and continue baking until a tester inserted into the center of the pies comes out clean, about 30 minutes.
Serve warm or room temperature.
Servings: Makes two 9-inch pies.
Recipe Courtesy of Essie Bootsma, California Dairy Farmer
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© 2024 California Milk Advisory Board, an instrumentality of the CA Dept. of Food and Ag. All rights reserved.
© 2024 California Milk Advisory Board, an instrumentality of the CA Dept. of Food and Ag. All rights reserved.