Pumpkin Ice Cream Dessert
Makes 12 servings
1 cup graham cracker crumbs
4 teaspoons butter, melted
2 cups canned pumpkin
1 cup sugar
2 1/2 teaspoons pumpkin pie spice
1/2 gallon vanilla ice cream
Soften 1/2 gallon vanilla ice cream. Mix 1 cup graham cracker crumbs with 4 teaspoons melted butter. Press into 9 x 13 greased pan. Stir together 2 cups canned pumpkin, 1 cup sugar, 2 1/2 teaspoons pumpkin pie spice, and the softened ice cream until smooth, but not melted. Gently spoon ice cream mixture over graham cracker crumb crust and freeze at least 4 hours.