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1⁄4 cup light brown sugar, packed
1 cup canned pumpkin
1⁄2 tsp. cinnamon
1⁄4 tsp. ginger
Dash of nutmeg
Dash of ground cloves
1⁄4 tsp. salt
1 quart vanilla ice cream, softened
1 9" gingersnap or graham cracker pie shell, chilled
1⁄3 cup pecans
Combine the brown sugar, pumpkin, cinnamon, ginger, nutmeg, cloves and salt in a medium bowl, mixing well. Stir into the ice cream and mix until smooth. Spoon mixture into the pie shell. Top with the pecans. Freeze until firm. Let the pie stand at room temperature for several minutes to soften slightly before serving.
Pumpkin Ice Cream Pie
1⁄4 cup light brown sugar, packed
1 cup canned pumpkin
1⁄2 tsp. cinnamon
1⁄4 tsp. ginger
Dash of nutmeg
Dash of ground cloves
1⁄4 tsp. salt
1 quart vanilla ice cream, softened
1 9" gingersnap or graham cracker pie shell, chilled
1⁄3 cup pecans
Combine the brown sugar, pumpkin, cinnamon, ginger, nutmeg, cloves and salt in a medium bowl, mixing well. Stir into the ice cream and mix until smooth. Spoon mixture into the pie shell. Top with the pecans. Freeze until firm. Let the pie stand at room temperature for several minutes to soften slightly before serving.
