BLUE BELL PUMPKIN PIE (SALLYE)

1
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 pt
    blue bell homemade vanilla ice cream ***
  • 1
    graham cracker crust

How to Make BLUE BELL PUMPKIN PIE (SALLYE)

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.

Printable Recipe Card

About BLUE BELL PUMPKIN PIE (SALLYE)

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




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