Pumpkin Ice Cream Pie 12 Jul 13

Crust:
1/2 cup melted butter
18 crushed graham crackers

Mix well and pat into pie pan and bake for 7 minutes at 400 degrees. Cool.

Filling:
1 can canned pumpkin
1/2 cup brown sugar
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1 quart vanilla ice cream

Take ice cream out of freezer a little ahead of time. Blend all ingredients together with mixer. Add to graham cracker pie shell and freeze. Top with whipped cream and pecans. May double recipe for 9×13 pan.