Cindy's Pumpkin Pie

AllRecipes ^ | October 23, 2004 | Cindy

[streetpreacher]

Cindy's Pumpkin Pie
This pumpkin pie recipe uses melted ice cream instead of
   evaporated milk. The result is delicious. I have never brought
   home leftovers of this pie. I recommend using fresh
   pumpkin, but canned pumpkin can also be used. Prep Time:
   approx. 15 Minutes. Cook Time: approx. 45 Minutes. Ready in:
   approx. 1 Hour . Makes 2 - 9 inch pies (16 servings).
   Printed from Allrecipes, Submitted by Cindy

---

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
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.

Note:
To use fresh pumpkin, preheat oven to 325 degrees F (165
   degrees C). Wash, and halve pie pumpkin(s). Scoop out seeds.
   Place pumpkin halves cut side down in baking pan. Bake for 45
   minutes to 1 hour, or until pumpkins are soft to the touch.
   Remove from oven, and let cool. Scrape out pumpkin meat, and
   puree in food processor or blender. (This can be done several
   weeks in advance and the puree stored in the freezer.)
 
 
 
 

 
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www.allrecipes.com

[streetpreacher]

Pumpkin Pie is our friend.

[Keith in Iowa]

One for the carb-counting crowd...

                          Crustless Pumpkin Pie

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  15            ounces  pumpkin
  12            ounces  evaporated skim milk
  1/2              cup  Egg Beaters® 99% egg substitute (2 eggs equivalent)
  2                     egg whites
  3/4              cup  sugar substitute (Splenda)
  1 1/2      teaspoons  cinnamon
  1/2         teaspoon  ginger
  1/4         teaspoon  nutmeg
  1           teaspoon  vanilla extract
  1/2           cup  graham cracker crumbs

In a mixing bowl, combine the pumpkin, egg substitute, egg whites, and
sugar substitute; beat until smooth.

Add the spices; beat until well mixed. 
Feel free to substitute the spices from your favorite recipe - I happen to like these.

Stir in the graham cracker crumbs.

Pour into a 9" pie plate coated with non-stick cooking spray.

Bake at 325 degrees for 50-55 minutes or until knife inserted near the
center comes out clean.  Cool.

Serve with a dollop of whipped cream and a sprinkling of cinnamon, if
desired.

Store in the refrigerator.

 - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 125 Calories; 1g Fat (5.2% calories
from fat); 7g Protein; 22g Carbohydrate; 1g Dietary Fiber; 2mg
Cholesterol; 174mg Sodium.  Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat;
1/2 Non-Fat Milk; 0 Fat; 1/2 Other Carbohydrates.

[countess]

I can only eat the smallest sliver, but I love it and I think pumpkin is very good for our health.

[Blogger]

Yuck! I don't like Pumpkin pie. But, I do like acorn squash. Go figure!

[Keith in Iowa]

>>>Yuck! I don't like Pumpkin pie. But, I do like acorn squash. Go figure!

Then replace the pumpkin with the same amount of acorn squash...

[Libertina]

YUM!

[cyncooper]

Marking pumpkin pie recipe.

[ozaukeemom]

me too

[ladyinred]

Thank you! One of my favorite pies! I will try this one.

[Spirited]

"Then replace the pumpkin with the same amount of acorn squash..."

Or butternut squash or sweet potato or.......

[RoseofTexas]

WOW, sounds delicious! I was wondering, I've been looking for a recipe similar to the pumpkin spice cookies that Starbucks sells. DOES ANYONE here know the recipe or one that's close to it for those WONDERFUL cookies?

[cgk]

And the very best recipe I've ever found on All Recipes...

I was one of its first reviewers (#4) back in 2000 :)

---

Gourmet Sweet Potato Classic

Even family members who never liked sweet potatoes LOVED this one.

[Tuscaloosa Goldfinch]

Hey, Rose, I thought Teresa K. had a pumpkin spice recipe.

[Brad’s Gramma]

Pumpkin Pie BTTT!!!

[jellybean]

WOW, sounds delicious! I was wondering, I've been looking for a recipe similar to the pumpkin spice cookies that Starbucks sells. DOES ANYONE here know the recipe or one that's close to it for those WONDERFUL cookies?

Carlo, you got anything in your bag of goodies for Rose?

[kcvl]

Pumpkin Spice Cookies

1/2 cup butter, softened
3/4 cup firmly packed brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup canned or fresh pumpkin puree
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground clove
1 cup raisins
1 cup chopped walnuts

1. Preheat oven to 350°F. Lightly grease cookie sheets.
2. In a bowl, with an electric mixer at medium speed, cream together butter with brown sugar until smooth. Beat in egg and vanilla. Beat in pumpkin purée.
3. In another bowl, combine flour, baking powder, cinnamon, baking soda, salt, nutmeg, ginger, and clove. Add to butter mixture and beat well to combine. Add raisins and nuts in 2 batches, mixing between additions.
4. Drop by tablespoonfuls onto prepared sheets. Bake about 18 minutes, until set, not browned. Transfer to racks to cool.

Makes 36 cookies.

[seastay]

[Blogger]

Is squash good as a pie?

[elli1]

later

[Species8472]

Take a pumpkin, soak it in gin...........