Grandmas Pumpkin Ice Cream Pie Recipes

Steps:

• Combine two-thirds of the crushed candy bars and 2 cups ice cream. Spoon into crust; freeze for 1 hour or until firm. , In a large bowl, combine the pumpkin, sugar, cinnamon, nutmeg and remaining ice cream. Spoon over ice cream layer in crust. Sprinkle with remaining crushed candy bars. Cover and freeze for 8 hours or up to 2 months. , Remove from the freezer 10-15 minutes before serving.

Steps:

• Preheat oven to 350°. In a small bowl, mix crushed cookies and walnuts; stir in oil. Press onto bottom and up sides of an ungreased 9-in. pie plate. Bake 8-10 minutes or until set. Cool completely on a wire rack., In a large bowl, mix ice cream and pie filling until blended. Spread into prepared crust; sprinkle with pie spice. Freeze, covered, 8 hours or overnight.

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.

Steps:

• Preheat oven to 450 degrees.
• Mix the pumpkin, sugar and spices together first.
• Add the slightly beaten eggs.
• Add the milk slowly.
• Place two crusts into two separate 9 inch pie pans. You can create the pie crust from stratch or use a box mix in the baking section.
• Distribute the pumpkin mix equally between the two pie pans.
• Wrap the crust with 1 1/2 inch pieces of cloth or foil to keep it from burning. Alternately, use one of those pie shields.
• Place into the preheated heated oven at 450 for 10 minutes.
• Turn thermostat back to 350 degrees and bake for up to 1 hour.
• Test doneness by placing a knife into the center - it should come out clean.