blue bell pumpkin pie (sallye)
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.
prep time
2 Hr
cook time
5 Min
method
Refrigerate/Freeze
yield
Yield 8-12 slices
Ingredients
- 12 ounces can pumpkin (not pie mix)
- 1/4 cup brown sugar, firmly packed
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground ginger
- dash nutmeg
- dash cloves
- 1/4 teaspoon salt
- 1/2 cup chopped nuts
- 1 pint blue bell homemade vanilla ice cream ***
- 1 - graham cracker crust
How To Make blue bell pumpkin pie (sallye)
-
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.
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Step 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.
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Step 3Remove from heat and set aside to cool.
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Step 4When pumpkin mixture is cool, add the chopped nuts and fold in the softened ice cream.
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Step 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).
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Step 6Place in freezer until firm. Serve cold.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Pies
Tag:
#Quick & Easy
Tag:
#For Kids
Tag:
#Heirloom
Ingredient:
Fruit
Culture:
Southwestern
Method:
Refrigerate/Freeze
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