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Pumpkin Ice Cream Pie



– 1 1/2 pints (3 cups) Real California vanilla ice cream – 3 large eggs – One 15-ounce can pumpkin – 3/4 cup sugar – 1 1/2 teaspoons pumpkin pie spice – 1/2 teaspoon salt – 2 unbaked 9-inch pie shells (not deep dish), fitted into pie pans (if not already) and frozen
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Prep time: 25 minutes

Cook time: 45 minutes

Preheat oven to 425°F.

Meanwhile, set ice cream aside at room temperature to soften.

In the bowl of a stand mixer using the paddle attachment or in a large bowl using a hand mixer, lightly beat eggs. Add pumpkin, beating on medium-low speed until incorporated. Add sugar, pumpkin pie spice, and salt. If ice cream is still hard, microwave for 30 seconds at a time until softened. Add ice cream to pumpkin mixture, mixing until smooth. Divide mixture between pie shells and bake 15 minutes.

Reduce oven to 350°F and continue baking until a tester inserted into the center of the pies comes out clean, about 30 minutes.

Serve warm or room temperature.

Servings: Makes two 9-inch pies.

Recipe Courtesy of Essie Bootsma, California Dairy Farmer