Ingredients
3 cups vanilla ice cream, softened1 cup canned pumpkin1/2 cup packed brown sugar1/4 teaspoon salt1/4 teaspoon each ground cinnamon, ginger and nutmeg1 graham cracker crust (9 inches)
Preparation
In a bowl, combine ice cream, pumpkin, brown sugar, salt, cinnamon, ginger and nutmeg; mix well. Pour into crust. Freeze for 4 hours or until firm.
