Ice Cream Pumpkin Pie

I had this pie my first Thanksgiving in Massachusetts. I never liked pumpkin pie until this recipe and now I like most pumpkin pies.

Ingredients:
9" Graham Cracker crumb crust in foil pan
1/2 box vanilla ice cream
3/4 cup mashed pumpkin

Mix the following ingredients:
1/4 cup brown sugar (packed) - medium brown is best
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon salt
1/3 cup finely chopped nuts (optional)


Directions:
Soften the ice cream enough to be able to mix it with the pumpkin and mixed dry ingredients. Mix well to blend the ingredients. DO NOT overmix or make the ice cream soupy.

Pour into your pie crust. You will probably have leftover mixture, so you can buy two crusts, just in case. Leave some allowance in the first pie crust for the mixture to expand as it freezes.

For the best freezing, make the pie the night before you need it.

The pie will get very hard, so put it in the refrigerator a couple of hours before you want to eat it.

Source: Becky Tinio