Frosty pumpkin pie

This recipe from my  Southern Living Easy weeknight Favorites cookbook and is fitting for us Texans who still have to deal with the heat in the fall because this cold ice cream dessert tastes like frozen pumpkin pie and there’s no baking required! This recipe is simple and takes less than 10 minutes to throw together.  Remember to make this well before you want to eat it.  Enjoy.

Frosty Pumpkin Pie

1 cup canned mashed pumpkin

1/2 cup firmly packed brown sugar (I used less sugar because the ice cream is sweet enough)

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/8 teaspoon salt

1/8 teaspoon ground cloves

1 quart vanilla ice cream, softened

1 (9 ounce) graham cracker crust

optional garnish: sweetened whipped cream (I didn’t use it because it’s sweet enough the way it’s made)

Combine first 6 ingredients, stirring well add the ice cream. Spoon into crust; cover and freeze for at least 8 hours. let stand at room temperature for at least 10 minutes to soften before cutting and serving.

I had some extra ice cream filling so I put it in a storage container in the freezer to eat as plain pumpkin ice cream later.

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