Baked Pumpkin Ice Cream Pie
A simple and yummy frozen dessert for the holidays. A recipe re-created from a take out version from our favorite Ice Cream Parlor.
2 each 9-inch prepared pie shells
3 large eggs, beaten
1 (16 oz.) can solid packed pumpkin
¾ c. sugar
½ tsp. salt
1 ½ tsp. pumpkin pie spice
3 c. (1 ½ pints) vanilla ice cream, softened
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Preheat oven to 425 degrees. In a mixing bowl, combine eggs, pumpkin, sugar, salt and spice well. Fold in ice cream; stirring until ice cream is completely melted. Pour mixture into pie shells. Bake 15 minutes; reduce temperature to 350 degrees. Continue baking an additional 30 minutes. Cool; refrigerate 3-4 hours before service. Makes 2 pies. Optional to prepare recipe in a 9x13--inch baking pan.
