Ingredients
16
16 servings
- •1 ½ pints vanilla ice cream, softened
- •3 eggs
- •1 ¾ cups pumpkin puree
- •¾ cup white sugar
- •½ teaspoon salt
- •1 teaspoon ground cinnamon
- •¼ teaspoon ground ginger
- •¼ teaspoon ground nutmeg
- •2 (9 inch) unbaked pie shells
Instructions
- Preheat oven to 425 degrees F (220 degrees C.) Place ice cream near the warm oven to soften.
- 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.
- 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.
Nutritional Facts
Per 16 servings
- Calories: 223
- Carbohydrate: 28g
- Fat: 11g
- Fiber: 2g
- Protein: 4g
- Sugar: 16g
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