Ice Cream Pumpkin Pie

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Ice Cream Pumpkin Pie

 

1 package (9 ounces) prepared graham cracker pie crust

1 pint vanilla ice cream softened

1 can (16 ounces) pumpkin

1 cup whipped cream

3/4 cup sugar

2 teaspoons pumpkin pie spice

1/2 teaspoon salt

 

Fill pie crust with ice cream; freeze until solid.

In medium bowl, combine pumpkin, whipped cream, sugar, pumpkin pie spice and

salt.

Spoon mixture over frozen layer of ice cream in crust; freeze until solid.

 

To serve, remove pie from freezer and place in refrigerator one hour before

serving. Slice and serve with additional whipped cream, if desired.

 

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