BLUE BELL PUMPKIN PIE (SALLYE)

sallye bates

By
@grandedame

This is another one of my mother's recipes that I have tried to replicate. It is uniquely Texas, because when she created it 40+ years ago, Blue Bell ice cream was only sold in Texas.

It is a wonderful creamy pumpkin pie that I know you're gonna love.


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Comments:

Serves:

Yield 8-12 slices

Prep:

2 Hr

Cook:

5 Min

Method:

Refrigerate/Freeze

Ingredients

12 oz
can pumpkin (not pie mix)
1/4 c
brown sugar, firmly packed
1/2 tsp
cinnamon
1/4 tsp
ground ginger
dash(es)
nutmeg
dash(es)
cloves
1/4 tsp
salt
1/2 c
chopped nuts
1 qt
blue bell homemade vanilla ice cream ***
1
graham cracker crust

Directions Step-By-Step

1
Finely 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.
2
Place 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.
3
Remove from heat and set aside to cool.
4
When pumpkin mixture is cool, add the chopped nuts and fold in the softened ice cream.
5
Spread 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).
6
Place in freezer until firm. Serve cold.

About this Recipe

Course/Dish: Pies
Main Ingredient: Fruit
Regional Style: Southwestern