Pumpkin Ice Cream Pie
Crust:
1 ½ c crushed graham crackers
¼ c sugar
4 T melted butter
Filling:
1 qt vanilla ice cream (4 cups)
¼ tsp ground ginger
1/3 c brown sugar
dash nutmeg
¾ c canned pumpkin
¼ tsp salt
½ tsp ground cinnamon
Garnish:
1 pint prepared whipped cream
¼ to 1/3 c pecan halves
caramel ice cream topping
Heat oven to 350 F. Set out ice cream to soften. Mix graham cracker crumbs, butter and sugar until butter is evenly distributed. Then press around bottom and up sides of pie plate. Bake 5 minutes and cool completely.
Mix sugar, pumpkin and spices. Add pumpkin mixture to softened ice cream and mix til evenly distributed. Spoon into cooled crust. Garnish with whipped cream, pecans and caramel. Freeze for several hours or overnight.
Easier to cut if let pie stand at room temp for 10 minutes before slicing.
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