Pumpkin Ice Cream Pie

For the low fat fans, use fat free ice cream and fat free margarine. It is still very good.

• Ready In: 15 mins
• Serves: 8

Ingredients

• 1 (18 ounce) can pumpkin pie filling
• 1  pint vanilla ice cream
• 1⁄2 cup brown sugar
• 2  tablespoons butter
• 1  graham cracker pie crust (9-inch)

Directions

1. Beat pumpkin mix and ice cream together.
2. Spoon mix into pie crust.
3. Freeze for 1 hour.
4. In a sauce pan heat the brown sugar ans butter until boiling.
5. Remove from heat and then drizzle over pie.
6. Place back in the freezer until pie sets, firm.
7. Before serving let the pie set at room temp for 15 minutes.