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.
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.
More about “cindys pumpkin pie recipes”
Time 50m Yield 8 servings. Number Of Ingredients 6 Steps:
Line a 9-in. pie plate with pastry; trim and flute edges. Line pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack., In a small saucepan, combine eggs and sugar until blended. Cook over low heat, stirring constantly, until mixture reaches 160° and coats the back of a metal spoon. Remove from the heat; stir in vanilla. Cool to lukewarm (about 90°), stirring occasionally. , In a large bowl, beat butter until light and fluffy. Beat in cocoa until blended. Add the cooled sugar mixture; beat on high speed for 5 minutes. Spread evenly into crust. Refrigerate for 4-6 hours before serving. Refrigerate leftovers.
