Cindy's Pumpkin Pie (Makes 2 pies-serving 1/8 pie)

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Nutritional Info
  • 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

View full nutritional breakdown of Cindy's Pumpkin Pie (Makes 2 pies-serving 1/8 pie) calories by ingredient
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This pumpkin pie recipe uses melted ice cream instead of evaporated milk. This pumpkin pie recipe uses melted ice cream instead of evaporated milk.
Number of Servings: 16


    3 Cups (1 1/2 pints) vanilla Soy frozen dessert, softened
    3 eggs
    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.


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

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.

TAGS:  Desserts |

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