Contributed by Catsrecipes Y-Group

  • Makes 12 servings

Ingredients Edit

Directions Edit

  1. Soften ½ gallon vanilla ice cream.
  2. Mix 1 cup graham cracker crumbs with 4 teaspoons melted butter.
  3. Press into 9 x 13 greased pan.
  4. Stir together 2 cups canned pumpkin, 1 cup sugar, 2½ teaspoons pumpkin pie spice, and the softened ice cream until smooth, but not melted.
  5. Gently spoon ice cream mixture over graham cracker crumb crust and freeze at least 4 hours.

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