Pumpkin Ice Cream Pie

Recipe Ingredients

1 1/2		Vanilla ice cream - (3 cups)
3		Eggs
1		Pumpkin - (15 oz)
3/4 cup	148g / 5.2oz	Granulated sugar
1/2 teaspoon	2.5ml	Salt
1 1/2 teaspoons	7.5ml	Pumpkin pie spice
2		Unbaked 9-inch frozen pie shells
		(not deep dish)

Recipe Instructions

Preheat oven to 425 degrees. Remove ice cream from freezer; place near warm oven to soften.

In a medium mixing bowl, beat eggs slightly. Stir in pumpkin. Stir in sugar, salt and pumpkin pie spice.

If ice cream is still hard, place ice cream in microwave-safe bowl and microwave for 30 seconds on high. Add ice cream to pumpkin mixture; stir until ice cream is fully melted and mixture is smooth. Pour into pie shells.

Bake at 425 degrees for 15 minutes. Reduce oven temperature to 350 degrees; bake 30 minutes.

Let cool on wire racks for 2 hours, then chill before serving.

Yield: 2 pies.

Source:
St. Louis Post-Dispatch - 11-23-1998 - Recipe from the California Milk Advisory Board

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