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.

Rating:
★★★★★ 2 votes
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

Step-By-Step

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.

About this Recipe

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