Frost Pumpkin Pie

For Pumpkin & Other Hard/Winter Squash month, I'm pleased to share with you another one of my mother's recipes. It's refreshing and unusual and a great way to have "pumpkin pie" on Thanksgiving if your oven is just too dang full, but your freezer's got some room. Or maybe if you're living in a warmer climate than Wisconsin and Minnesota! Basically, it's pumpkin pie filling swirled with softened vanilla ice cream, refrozen into a graham-cracker pie crust. Yum!!!! Thanks, Mom, for a delicious recipe!

Frost Pumpkin Pie

1 cup canned pumpkin

1/2 cup brown sugar

1/2 tsp salt

1/2 tsp cinnamon

1/2 tsp ginger

1/4 tsp nutmeg

Beat the above together until smooth, then stir in
1 quart softened vanilla ice cream.

Pour into a 9-inch graham cracker crust.*

Freeze 8 hrs or more.

Remove from freezer 15 min before serving.

Optional: sweetened whipped cream, walnut halves or candy corn for garnish.

* To make your own graham cracker crust:

1 and 1/2 cups graham cracker crumbs

3 Tbsp sugar

1/3 cup melted butter or margarine

Combine and press into 9-inch pie pan.

Optional: bake for 10 min at 350, then cool before filling.