- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 244.2
- Total Fat: 12.5 g
- Cholesterol: 34.7 mg
- Sodium: 206.7 mg
- Total Carbs: 30.5 g
- Dietary Fiber: 0.8 g
- Protein: 3.1 g
Cindy's Pumpkin Pie (Makes 2 pies-serving 1/8 pie)Submitted by: PATTYS1959
IntroductionThis pumpkin pie recipe uses melted ice cream instead of evaporated milk. This pumpkin pie recipe uses melted ice cream instead of evaporated milk.
3 Cups (1 1/2 pints) vanilla Soy frozen dessert, softened
1 3/4 Cup Pumpkin puree
3/4 Cup white sugar
1/2 teas salt
1 teas ground cinnamon
1/4 teas ground ginger
1/4 teas ground nutmeg
2 (9 inch) unbaked pie shells
The recipe originally called for vanilla ice cream. I used soy because I'm allergic to milk.
If you only want to bake one pie, just pour the filling into a pie shell and freeze until ready to use.
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In large bowl whisk together the eggs. Stir in the pumpkin puree, sugar, salt, cinnamon, ginger, and nutmeg. Mix in softened ice cream, stir until smooth. Pour into two 9 inch pie shells.
Bake for 15 minutes in the preheated oven, then reduce temperature to 350 degrees F (175 degrees C), and bake an additional 30 - 40 minutes until filling is set.
Serving Size: makes 16 servings (2 pies, 1/8 pie)
Number of Servings: 16
Recipe submitted by SparkPeople user PATTYS1959.