Pumpkin Ice Cream Pie

Prep time: 25 minutes

Cook time: 45 minutes

Preheat oven to 425°F.

Meanwhile, set ice cream aside at room temperature to soften.

In the bowl of a stand mixer using the paddle attachment or in a large bowl using a hand mixer, lightly beat eggs. Add pumpkin, beating on medium-low speed until incorporated. Add sugar, pumpkin pie spice, and salt. If ice cream is still hard, microwave for 30 seconds at a time until softened. Add ice cream to pumpkin mixture, mixing until smooth. Divide mixture between pie shells and bake 15 minutes.

Reduce oven to 350°F and continue baking until a tester inserted into the center of the pies comes out clean, about 30 minutes.

Serve warm or room temperature.

Servings: Makes two 9-inch pies.

Recipe Courtesy of Essie Bootsma, California Dairy Farmer