Ingredients 1 ½ pints vanilla ice cream, softened 3 eggs 1 ¾ cups pumpkin puree ¾ cup white sugar
½ teaspoon salt 1 teaspoon ground cinnamon ¼ teaspoon ground ginger ¼ teaspoon ground nutmeg 2 (9 inch) unbaked pie shells
Whisk the eggs together in a big bowl. Add the sugar, salt, nutmeg, ginger, cinnamon, and pure pumpkin puree and stir. Add soft ice cream and stir until smooth. Fill two 9-inch pie shells with filling.
Bake in the preheated oven for fifteen minutes. Bake for a further 30 to 40 minutes, or until the filling is set, after lowering the temperature to 350 degrees Fahrenheit (175 degrees Celsius).