Frosty Pumpkin Ice Cream Pie (Oamc)

A twist to an all time favorite. A make-a-head treat. ***Note*** Great for OAMC. This recipe is easily doubled and freezes well. If properly wrapped this will keep 6-8 weeks in the freezer.

• Ready In: 6 hrs 10 mins
• Serves: 8

Ingredients

• 1 9 inch gramham cracker crust

• 1 1⁄2 cups graham cracker crumbs (22 squares)
• 1⁄2 cup  melted butter
• 1⁄4 cup granulated sugar

• Filling

• 1  cup canned pumpkin or 1  cup  mashed  cooked pumpkin
• 1⁄2 cup brown sugar
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon cinnamon
• 1⁄2 teaspoon ginger
• 1  quart vanilla ice cream
• 1⁄3 cup  chopped  nuts (optional)

• Topping

• 4  tablespoons  caramel topping (optional)
•  Cool Whip (optional)

Directions

1. To prepare crust:
2. Combine graham cracker crumbs with melted butter and sugar.Reserve about 3/4 cup of this mixture for topping. Press remaining crumb mixture firmly into buttered 9 inch pie plate. Chill 45 minutes before filling.
3. To prepare filling:
4. Mix together the pumpkin, brown sugar, salt and spices. Stir ice cream to soften; then fold into pumpkin mixture. Pour into prepared crust. Combine reserved graham cracker crumbs with chopped nuts; sprinkle nut mixture over pie filling and freeze until needed.
5. When ready to serve add additional toppings carmel and whipped topping.