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 allrecipes.com)

INGREDIENTS:
  • 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)
DIRECTIONS:
  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.

Yum.
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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