Real Recipes From Real Home Cooks ®

blue bell pumpkin pie (sallye)

(2 ratings)
Recipe by
sallye bates
Austin, TX

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.

(2 ratings)
yield serving(s)
prep time 2 Hr
cook time 5 Min
method Refrigerate/Freeze

Ingredients For blue bell pumpkin pie (sallye)

  • 12 oz
    can pumpkin (not pie mix)
  • 1/4 c
    brown sugar, firmly packed
  • 1/2 tsp
  • 1/4 tsp
    ground ginger
  • dash
  • dash
  • 1/4 tsp
  • 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)

  • 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.