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Recipe from Bernice Bedard in Oshkosh, Wis.
Prep Time: 15 min
Total Time: 1 hour 5 min
1 lb. canned pumpkin
1/2 cup sugar
1 tsp pumpkin pie spice
2 eggs
1 pint soft vanilla ice cream
1 frozen pie crust
Blend all ingredients until smooth. Pour filling into pie crust and bake at 450 for 10 min, then 350 for 40 minutes.
