Associated Press
Pumpkin pie flavored with vanilla ice cream is a good last-
minute dessert that makes use of ingredients you probably
stocked up on well before the holiday.
This version, Pumpkin Ice Cream Pie, is a luscious variation -- it includes vanilla ice cream in its filling. This makes the texture lighter and richer in flavor than the standard version.
1-1/2 pints (3 cups) vanilla ice creamPreheat oven to 425 degrees. Remove ice cream from freezer; place near warm oven to soften.
3 large eggs
1-3/4 cups (15-ounce can) solid pack pumpkin
3/4 cup granulated sugar
1/2 teaspoon salt
1-1/2 teaspoons pumpkin pie spice
2 unbaked 9-inch frozen pie shells (not deep dish)
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 setting.
Add ice cream to pumpkin mixture and stir until ice cream is fully melted and batter is smooth.
Pour into prepared pie shells. Bake for 15 minutes. Reduce oven temperature to 350 degrees and bake for 30 minutes more.
Cool on wire racks for 2 hours and chill before serving.
Nutritional analysis unavailable.
