Delicious! The best tasting (and simplest to throw together) frozen pumpkin pie!
For 1 (* or maybe two) pie(s):
1/2 gallon New York vanilla ice cream
1 can pumpkin (normal size can)
1/2 cup brown sugar (to give that molasses-y flavor)
2 Tablespoons pumpkin pie seasoning
1 purchased graham cracker crust in a foil pan for one mountainous pie (*or divide this recipe between two graham cracker crusts for two prairie-style pies!)
First, take ice cream out of package and soften in a bowl until it can be stirred.
Stir in the canned pumpkin, pumpkin seasoning, and brown sugar.
Mix with a large spoon to the best of your ability without melting the ice cream entirely.
Put mixture in graham cracker crust.
Cover and freeze.
Enjoy!
