About this recipe:This recipe for pumpkin pie is completely different than other recipes - it calls for molten vanilla ice cream. The lightly spiced pumpkin filling, sits on top of a sweet and buttery shortcrust pastry. Serve with whipped cream, if desired.
Makes: 2 23cm round pies
725ml vanilla ice cream, softened
425g pumpkin puree
150g caster sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
2 (23cm) unbaked sweet pastry cases
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Method Prep:15min › Cook:45min › Ready in:1hr
Preheat oven to 220 C / Gas 7. 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 23cm pastry cases.
Bake for 15 minutes in the preheated oven. Reduce temperature to 180 C / Gas 4 and bake an additional 30 to 40 minutes or until filling is set.