Pumpkin Ice Cream Pie

Ingredients:

  • 1 1/3 cups graham cracker crumbs
  • 1/3 butter (melted)
  • ¼ cup granulated sugar
  • 3 cups vanilla ice cream
  • 1 cup canned pumpkin
  • 1/3 cup light brown sugar (firmly packed)
  • ½ teaspoon ground cinnamon

Directions

Preheat oven to 350° F. Spray 9 inch pie plate with no-stick cooking spray; set aside.

Combine graham cracker crumbs, butter, and granulated sugar in bowl; press into bottom and up sides of prepared pie plate. Bake 10 minutes. Cool on wire rack, then freeze until ready to use.

Beat vanilla ice cream in bowl with electric mixer on low speed, just until softened. Beat in remaining ingredients until smooth. Turn into prepared crust and freeze 4 hours or overnight.

Let stand 20 minutes before serving.

Garnish, if desired, with whipped cream and additional cinnamon.

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