Pumpkin Ice Cream Pie in Graham Cracker Crust
Ronnie's Notes
Suitable for Thanksgiving dinner or in the spring when you’re not expecting “pumpkin” anything.
Tips: Second Thoughts Instead of using graham cracker crumbs, you can make this crust with ground gingersnaps or chocolate wafercrumbs. (AU: CHOCOLATE CRUMBS? Or do you mean chocolate wafer crumbs?)
Difficulty: Easy
Instructions
Combine the graham cracker crumbs and melted butter in a bowl.
Mix the ingredients well to make sure all the crumbs are coated with butter.
Press the crumbs onto the bottom and sides of a 9” pie pan.
Chill the crust at least , or bake the crust in a preheated 350°F oven.
Cool the crust before filling.
Mix the ice cream, pumpkin, brown sugar, ginger, cinnamon, nutmeg, allspice or cloves, and salt in a bowl.
Pour the filling into the chilled crust.
Freeze the pie at least or until it is firm.