PUMPKIN ICE CREAM PIE
From: America's Best Lost Recipes - Pg 160 (Heidi Freetage)

CRUST:
8 whole graham crackers
2 tablespoons granulated sugar
5 tablespoons unsalted butter, melted and cooled

FILLING:
1 can canned pumpkin
1/2 cup packed light brown sugar
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
1 quart vanilla ice cream, softened

Crust:
Adjust an oven rack to the lower-middle position and heat the oven to 325 F. Pulse the graham crackers and granulated sugar in a food processor until
finely ground. Add the melted butter, pulsing until the crumbs are evenly moistened and resemble damp sand. Press the crumbs evenly into the bottom
and sides of a 9-inch pie plate. Bake until fragrant and browned around the edges, 15 to 18 minutes. Transfer the pie plate to a wire rack and let
cool completely, at least 20 minutes.

Filling:
Wipe out the food processor bowl. Process the pumpkin, brown sugar, salt and spices until smooth, about 1 minute. Transfer to a large bowl and stir
in the ice cream. Spoon into the prepared crust and freeze until firm, at least 2 hours. (The pie can be frozen for up to 1 month.) Serve.

Serves 8 to 10

Note:
Be sure to blend the canned pumpkin with the spices until the pumpkin is completely smooth. Also, be sure to use canned pumpkin, not pumpkin pie
filling, which already contains spices and doesn't taste as good.

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