BLUE BELL PUMPKIN PIE (SALLYE)
It is a wonderful creamy pumpkin pie that I know you're gonna love.
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- 12 oz
- can pumpkin (not pie mix)
- 1/4 c
- brown sugar, firmly packed
- 1/2 tsp
- 1/4 tsp
- ground ginger
- 1/4 tsp
- 1/2 c
- chopped nuts
- 1 qt
- blue bell homemade vanilla ice cream ***
- graham cracker crust
1Finely chop nuts and set aside.
Set ice cream out to soften.
***If you aren't lucky enough to live where Blue Bell is sold, use your favorite brand of ice cream.
2Place pumpkin, brown sugar, spices and salt in heavy saucepan over medium heat.
Bring to a full boil, stirring continually with a wooden spoon for about 3 minutes, until well blended and thickened.
3Remove from heat and set aside to cool.
4When pumpkin mixture is cool, add the chopped nuts and fold in the softened ice cream.
5Spread pumpkin mixture evenly into the graham cracker crust.
Cover with plastic wrap (lightly oiled on the side facing pie so it won't stick to pie).
6Place in freezer until firm. Serve cold.