August 14, 2016
Desserts, Freezer, Dairy,
Vegetables, Pumpkin , North American, Budget-Friendly, Easy/Beginner Cooking, Kid Pleaser, Make-Ahead, No-Cook, Entertaining, Summer, Thanksgiving, Refrigerator, Vegetarian, Make it from scratch, Ice Cream, Pies more
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"It's often hot here at Thanksgiving, so sometimes a cold dessert is welcome. This one still has that Thanksgiving flavor! Most of the prep time is chilling and freezing time."
Combine the graham cracker crumbs and butter; stir well. Firmly press the crumb mixture evenly in the bottom and up the sides of a 9 inch pieplate. Chill 1 hour.
Combine pumpkin and the next 5 ingredients in a medium bowl; stir well. Add ice cream, stirring until well blended.
Spoon the ice cream mixture into the chilled crust; freeze until firm. Let stand at room temperature 5 minutes before serving.
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