Just in time for Canadian Thanksgiving, Larry came across this recipe from allrecipes.com. He has been trying to perfect his pie crust recipes with some success. The problem here is finding the right flour, as whole wheat flower doesn’t taste that great, especially with pumpkin! Finding real pumpkin here in Mexico is a challenge except in late September or early October when we do have something called calabaza Halloween… He bought a smallish one and roasted it in the oven for about an hour at 325 and then scooped out the seeds, followed by the pulp. He put the pulp in the refrigerator overnight to allow it to cool. Instead of the separate spices you could use Pumpkin Pie Spice which is not always available here*
The secret to this recipe seems to be the vanilla ice cream… Thanks CindyAnn whoever you are!
Cindy’s Pumpkin Pie
- 1 1/2 pints vanilla ice cream softened
- 4 eggs (original recipe called for 3)
- 1 3/4 cups pumpkin
- 1/2 teaspoon salt
- 1 teaspoon cinnamon*
- 1/4 teaspoon ground nutmeg*
- 1/4 teaspoon ground ginger*
- 2 – 9 inch pie shells (Larry used only 1 and filled it up)
Preheat oven to 220 degrees Celsius. Place the ice cream near the oven to soften.
In a large bowl, whisk together the eggs. Stir in the pumpkin, sugar, salt, cinnamon. ginger and nutmeg OR pumpkin pie spice. Mix in the softened ice cream until smooth. Pour filling into the pie shell. (If you have two much filling, place the remainder in Pyrex cups and bake separately).
Bake for 15 minutes in the preheated oven. Reduce temperature to 175 degrees C and bake an additional 30 to 40 minutes, or until filling is set.