- 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.
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.