Pumpkin Ice Cream Pie
From: Kevin Goebel
12 Servings (if you "hex" your pies)

1 stick of butter
2 packages graham crackers
1 cup canned pumpkin
1/2 cup brown sugar
1/2 teaspoon salt
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/2 gallon vanilla ice cream

First, set out ice cream in a big mixing bowl to soften. You want it soupy so you can blend in the other ingredients, but not room temperature. Crumble graham crackers with rolling pin (don't use all of both packages to begin with, use about 1&1/2 and see if you need the rest). Melt butter and blend in with crackers and pat down firmly into 2 pie pans. Mix the canned pumpkin with the spices thoroughly and blend into the softened ice cream. If you add the pumpkin to the ice cream too soon, it will freeze in little pellets making it difficult to blend. Once it is thoroughly blended, spread the ice cream mixture onto the pie crusts, cover them, and freeze them. Set the pies out about 10 minutes before serving to soften them up a bit. It usually takes me about 1 1/2 - 2 hours to make this, including the time to soften the ice cream, and then it takes 2-3 hours for the pies to freeze.

Notes: This is pretty rich and some of my friends have suggested a higher ice cream to pumpkin ratio to smooth out the flavor. I usually double the quantities of everything (it makes for a thick layer of icecream) and make a graham crust in a 9x13 cake tin. I have a cover for it, so I don't have to worry about tin foil sticking to the top of the pies, and I can stack other stuff on the cake pan if freezer space is at a premium.

Be sure you get plain canned pumpkin, and not the pre-spiced pumpkin pie filling, or if you already made that boo-boo, try skipping the spices, going easy on the brown sugar, and use a lower filling to ice cream ratio.

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