Pumpkin Pie (part deux)

Yes, I did just make a pumpkin pie last week to experiment before making one on the actual Thanksgiving Day.  Yes, it did turn out just fine.  Yes, I was going to make it yesterday until I found this recipe and made it instead. 

The Verdict?  YUMMY!!!

What's the difference between last week's pumpkin pie and yesterday's masterpiece?  Vanilla ice cream.  Who knew? 

Growing up, I was always a fan of Mrs. Smith's pumpkin pie.  Yes, it's store bought, but it never disappoints.  This pumpkin pie tastes exactly like Mrs. Smith's.

PUMPKIN PIE (part deux)

INGREDIENTS:

1 1/2 pints vanilla ice cream, softened

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

DIRECTIONS:

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.               

PERSONAL NOTES:

I made this pumpkin pie exactly as the recipe states.  Exactly.  No subsitutions.  I will tell you though, that I did use Hagen Dazs vanilla ice cream.

SO GOOD!!!