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 qt
blue bell homemade vanilla ice cream ***
1
graham cracker crust

How to Make BLUE BELL PUMPKIN PIE (SALLYE)

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.

Printable Recipe Card

About BLUE BELL PUMPKIN PIE (SALLYE)

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