Wednesday, November 23, 2011

Pumpkin pie recipe using melted ice cream instead of condensed milk

I didn't want to go a third day without posting so I'm sitting down this morning to get it done before I get too busy with preparations for Thanksgiving again. 
Gidget is freshly fluffed and ready to go
Our menu is expansive and we are feeding a whole lotta people. Luckily my bestie and I are splitting it up so my part is not too overwhelming. I made the pumpkin pies and butternut soup last night. I've been using the same pie recipe for over 10 years and it's always a hit.

I like starting with actual pumpkins but canned pumpkin will work just fine too

I slice the pumpkins in half, seed them, and bake them at 350 for about 45 minutes or until soft
Then scoop out the pumpkin meat and puree in a food processor until it is very smooth. You'll need 1 and 3/4 cup of pumpkin and these 2 gave me that plus some to feed to the animals because cats and dogs LOVE pumpkin.  

Cindy's Pumpkin Pie (from

  • 1 1/2 Pints vanilla ice cream softened (I used Alden's organic this time)
  • 3 eggs
  • 1 3/4 Cups pumpkin puree
  • 3/4 Cup white sugar
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 2 (9 inch) unbaked pie shells (I used one traditional and 1 made from gingersnaps)
  1. Preheat oven to 425 degrees F. Place ice cream near warm oven to soften.
  2. In a large bowl, whisk together 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.
  3. Bake for 15 minutes in the preheated oven. Reduce temperature to 350 and bake an additional 30 to 40 minutes, or until filling is set.

Now I have to go get the turkey in the brine. Everyone at Gidget's Garden hopes you have a wonderful Thanksgiving!

Our actual turkey from Spur Valley Ranch

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