Extra Fluffy Pumpkin Pie

by Divine Domesticity on November 12th, 2008

If you are at all on the fence about pumpkin pie, I highly recommend giving this recipe for Extra Fluffy Pumpkin Pie a shot. The pumpkin flavor is very mellow, so I would suggest taking a little taste and deciding if you want to add more spices to it before baking.

Extra Fluffy Pumpkin Pie
Makes 16 servings

1 1/2 pints vanilla ice cream, softened (3 cups)
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

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

2. In a large bowl, whisk together the 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 degrees F (175 degrees C), and bake an additional 30 to 40 minutes, or until filling is set.

Recipe from Allrecipes.com


VeggieGirl said...

Fluffy is the BEST for pumpkin pie - yum!

Keely said...

Aaand... I just died. Thank you for fueling my 24 hour NEED for pie. Want this now. :)

Through My Lens said...

Thank you so much for your comment of support today. I so need it!

Colleen said...

Wow, this looks great! Ice cream IN a pie?! Brilliant!

Mandy said...

Wow! I've never seen a pie made with vanilla ice cream, I bet it taste amazing. Thanks for sharing!!

~moe~ said...

I made this pumpkin pie for my taste testers at work and they LOVED it. Said it was super creamy and very tasty. I played with the spices a bit and kind of went on my own but it still worked great. Highly recommend!