Created by JoanWagnerTeller on May 4, 2020
Step 1: GRAHAM CRACKER (OR ZWIEBACK) CRUST:
Step 2: Stir the powdered sugar, melted butter, and 1 teaspoon cinnamon into the crushed crumbs. Reserve ¼ to ½ of this mixture and put the rest into a shiny metal or enamel 9-inch pie pan (to avoid overbrowning).
Step 3: Press another pie pan of the same diameter firmly into the crumbs to get a crust of even thickness underneath.
Step 4: Trim any excess that is forced to the top edge.
Step 5: If used unbaked, it must first be chilled thoroughly.
Step 6: If baked before filling, put in 300-375' F. oven 15 minutes.
Step 7: Cool empty baked shell before filling.
Step 8: Reserved crumbs can be used as topping if desired.
Step 9:
Step 10: FROZEN PUMPKIN FILLING:
Step 11:
Step 12: Soften ice cream slightly, then mix pumpkin and spices into it.
Step 13: Pile mixture into graham cracker crust and keep in freezer until ready to serve.