| 1 | quart (4 cups) vanilla ice cream |
| 1 1/4 | cups graham cracker crumbs (about 16 squares) |
| 1/4 | cup butter or margarine, melted |
| 1 | cup canned pumpkin (not pumpkin pie mix) |
| 1/2 | cup packed brown sugar |
| 1/2 | teaspoon salt |
| 1/2 | teaspoon ground cinnamon |
| 1/2 | teaspoon ground ginger |
| 1/4 | teaspoon ground nutmeg |
| 1. | Let ice cream stand at room temperature 30 to 45 minutes to soften. |
| 2. | Meanwhile, in small bowl, mix cracker crumbs and butter; reserve 2 to 3 tablespoons crumb mixture. In ungreased 8- or 9-inch square pan, press remaining crumb mixture firmly and evenly over bottom. |
| 3. | In large bowl, beat remaining ingredients with wire whisk until well blended. Stir in ice cream with spoon. Spread over crumb mixture in pan. Sprinkle reserved crumb mixture over top. |
| 4. | Freeze uncovered at least 4 hours or until top of pumpkin mixture is firm, then cover and return to freezer. Let stand at room temperature 15 to 20 minutes before cutting. |
| No change. |
|
| This is a great make-ahead recipe. Prepare and freeze up to 2 weeks before. For easy cutting, let stand at room temperature for 15 to 20 minutes. |
Nutrition Information:
290 ( 120); 13g ( 7g, 1g); 40mg; 290mg; 38g ( 1g, 29g); 3g 90%; 2%; 10%; 6% 1/2 ; 2 ; 0 ; 2 1/2 2 1/2