Melanie’s Pumpkin Pie
- 3 cups vanilla ice cream* - softened
- 1 large egg
- 3 egg yolks
- 1¾ cups pumpkin puree (one 15oz can)
- ¾ cups sugar
- ½ tsp salt
- 1 tsp cinnamon
- ¼ tsp ground ginger
- ¼ tsp ground nutmeg
- 2 9-inch regular (not deep dish) unbaked pie crusts **
Preheat the oven to 425ºF.
Place ice cream near the warm oven to soften. Do not allow the ice cream to melt.
Whisk the eggs together in a large bowl.
Stir in the pumpkin puree, sugar, salt, cinnamon, ginger, and nutmeg. Mix in the softened ice cream until smooth and pour filling into the two pie crusts.
Bake in the oven on the lowest rack at 425ºF for 15 minutes. Then reduce oven temperature to 325ºF and bake an additional 30 minutes until the filling is done and firm 1 inch from the edge and slightly jiggly within 4 inches from the center.
*NOTE: Use Blue Bell brand Gold Rim Homemade vanilla ice cream if available.
**NOTE: Use Publix brand regular frozen pie crusts if available.