So by now I’m sure you’ve heard about the woman who is making her boyfriend 300 sandwiches in the hopes of earning an engagement ring (more or less). Well I’m taking that chick’s sandwiches and raising her 30 pies. Pumpkin pies to be exact.
Some dear friends of mine are hosting a Harvest Dinner tomorrow night at their (very cool) barn and I’m bringing dessert. The conversation went a little like this:
“Hey, can you make your pumpkin pie for the barn dinner?”
“Sure, of course.”
“Great. Now can you make 30 mini ones?”
I’m actually being dramatic (shocker!); making 30 mini pies is not a huge deal at all. My pumpkin pie recipe makes two 9″ pies already, so I basically just have to double my recipe. The real problem I foresee is transporting them.
But anyway, my pumpkin pie is pretty damn good because—get this—I make it with ice cream instead of sweetened condensed milk. The recipe I use is adapted from an Allrecipe’s submission called Cindy’s Pumpkin Pie, which I’ve been using for about 10 years.
Cindy uses some funky measurements, so I’ve adapted those over time. And, instead of using vanilla ice cream, I use pumpkin ice cream. Boom!
- 3 cups pumpkin (or vanilla) ice cream, softened
- 3 eggs
- 1 15 oz. can of pureed pumpkin
- 3/4 cup white sugar
- 1/2 tsp. salt
- sprinkle, sprinkle, sprinkle pumpkin pie spice (cinnamon, nutmeg, ginger)
- 2 (9 inch) unbaked pie shells
- Preheat oven to 425℉. Place ice cream near the warm oven to soften.
- In a large bowl, whisk together the eggs. Stir in the pumpkin puree, sugar, salt and pumpkin pie spice. Mix in soft ice cream until smooth. Pour filling into two 9-inch pie shells.
- Bake for 15 minutes in the preheated oven. Reduce temperature to 350℉, and bake an additional 30 to 40 minutes, or until filling is set.
Note: For the mini pies, rather than first baking for 15 minutes at 425℉ and then 30-40 minutes at 350℉, I baked them for about 30 minutes at 350℉.
Oh, and if you want to check out that girl’s sandwiches, here’s her 300 Sandwiches blog.