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Pumpkin Ice Cream Pie
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1 1/2 pints vanilla ice cream, softened
3 eggs
1 3/4 cups pumpkin puree
3/4 cup white sugar
1/2 tsp. salt
1 tsp. ground cinnamon
1/4 tsp. ground ginger
1/4 tsp. ground nutmeg
1/4 tsp. cloves
1 tsp. vanilla
1 9 inch deep dish pie shell
Preheat oven to 425 degrees. 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, cloves, vanilla and nutmeg. Mix in soft ice cream until smooth. Pour filling into pie shell.
Bake for 15 minutes in the preheated oven. Reduce temperature to 350 degrees and bake an additional 30 to 40 minutes, or until pie is set. After pie has baked for 25 minutes, remove from oven and stir the filling, being very careful of the crust. This will keep the ice cream from separating from the rest of the filling.
Note:
To use fresh pumpkin, preheat oven to 325 degrees. 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.
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