Cindys Pumpkin Pie Recipes
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.
Provided by Cindy Catudal Shank
Categories Fruits and Vegetables Vegetables Squash
Time 1h
Yield 16
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F (220 degrees C.) 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, and nutmeg. Mix in soft ice cream until smooth. Pour filling into two 9 inch pie shells.
- 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.
Nutrition Facts : Calories 223 calories, Carbohydrate 27.9 g, Cholesterol 45.8 mg, Fat 11.2 g, Fiber 1.9 g, Protein 3.7 g, SaturatedFat 3.9 g, Sodium 287.1 mg, Sugar 15.6 g
CINDY'S PUMPKIN PIE DESSERT SQUARES
This is an old recipe I got from an old neighbor 20 years ago....my daughter still requests these...I am tired of hunting for the recipe every time I need it...putting it here for safe keeping.
Provided by CIndytc
Categories Dessert
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Grease bottom only of a 9 X 13 pan. Combine cake mix (reserving 1 cup) butter and egg. Press into pan to make a crust.
- Prepare fillling by combining pumpkin pie mix, milk and the 2 remaining eggs. Beat with a mixer until smooth. Pour over crust.
- For topping: combine reserved cake mix, sugar, cinnamon and butter. Cut in butter with pie crust cutter or 2 forks to make a crumbly mixture. Sprinkle over filling.
- Bake at 350 degrees for 45 to 50 minutes until firm.
- Cool, then refrigerate to chill.
- Cut into squares and serve with whip cream.
Nutrition Facts : Calories 450.5, Fat 20.3, SaturatedFat 9.1, Cholesterol 86.1, Sodium 591.9, Carbohydrate 63.3, Fiber 3.9, Sugar 33.2, Protein 5.3
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