1/3 cup I Can't Believe It's Not Butter!® All Purpose Sticks, melted
1/4 cup granulated sugar
3 cups Breyers® Homemade Vanilla Ice Cream
1 cup canned pumpkin
1/3 cup firmly packed light brown sugar
1/2 tsp. ground cinnamon
Preheat oven to 350°. Spray 9-inch pie plate with no-stick cooking spray; set aside.
Combine graham cracker crumbs, I Can't Believe It's Not Butter!® All Purpose Sticks, and granulated sugar in bowl; press into bottom and up sides of prepared pie plate. Bake 10 minutes. Cool on wire rack, then freeze until ready to use.
Beat Breyers® Homemade Vanilla Ice Cream in bowl with electric mixer on low speed, just until softened. Beat in remaining ingredients until smooth. Turn into prepared crust and freeze 4 hours or overnight.
Let stand 20 minutes before serving. Garnish, if desired, with whipped cream and additional cinnamon.
See nutrition information for fat and saturated fat content.