Ingredients
- 1 1/3 cups graham cracker crumbs
- 1/3 cup butter, 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
Directions
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Preheat oven to 350°. Spray 9-inch pie plate with no-stick cooking spray; set aside.
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Combine graham cracker crumbs, butter, 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.
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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.
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Let stand 20 minutes before serving. Garnish, if desired, with whipped cream and additional cinnamon.
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