3cupsBreyers Vanilla Ice Creamthey have a few varieties, including GF
1cuppumpkin puree
⅓cuplight brown sugarpacked
1teaspoonvanilla extract
1teaspooncinnamon
1teaspoonpumpkin pie spice
whipped cream or whipped topping for servingoptional
Instructions
Make the crust:
Preheat oven to 350F and spray a 9-inch pie dish with cooking spray; set aside.
In a large microwave-safe bowl, melt the butter, about 1 minute on high power.
Add the graham cracker crumbs, granulated sugar, and stir to combine.
Turn mixture out into prepared pie dish, hard packing it with a spatula or your fingers, making sure to extend the mixture up around the sides.
Bake for 10 minutes; set aside to cool. While pie cools, make the filling.
Make the filling:
To a large mixing bowl (same one used for the crust is okay, wipe it down with a paper towel) add the ice cream, pumpkin, brown sugar, vanilla, cinnamon, pumpkin pie spice, and beat with an electric mixer until smooth and combined.
Pour filling into crust and place in the freezer to chill for at least 4+ hours (overnight is fine) or until set.
Prior to slicing, you may wish to place pie on counter for about 15 minutes so it’s not as firm. Optionally, top with whipped cream before serving.
Notes
Storage: Pie will keep covered in the freezer for at least one month.