Frosty Pumpkin Pie

The non-garnished 2017 version with the store-bought crust!

Frosty Pumpkin Pie

9-inch graham cracker crust
1 cups canned pumpkin
½ cup brown sugar
½ tsp salt
½ tsp cinnamon
½ tsp ginger
¼ tsp nutmeg
1 quart vanilla ice cream, softened

Beat pumpkin, sugar, salt and spices until smooth. Stir in ice cream. Pour into the crust and freeze at least 8 hours. Garnish with whipped cream and walnut halves.

Note: Feel free to adjust ratios to your taste. I like adding more pumpkin and cinnamon, and cutting back on the brown sugar, and even the ice cream.

To make a graham cracker crust, combine 1 1/2 cups graham cracker crumbs (about 11 full crackers), 1/4 cup sugar and 6 tablespoons butter or margarine. Press into the pie plate, then bake at 350 degrees for 9 minutes or chill for at least 30 minutes. (Baking supposedly helps melt the sugar and butter together to bind the crumbs. See here.)