Friday, November 24, 2006

Easy Freezy Pumpkin Pie

I think this recipe must have arrived to our house in a cookbook one of us made at school, because the girl who works at the video store knew exactly what we were talking about.

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2 graham cracker pie crusts
1/2 cup brown sugar
1/2 t salt
1 cup canned pumpkin
1/2 t cinnamon
4 cups (1 quart) vanilla ice cream

Set the ice cream out to soften a bit. In a bowl, combine pumpkin, sugar, salt, and cinnamon. Add the ice cream and combine until thoroughly mixed. Divide evenly between the two crusts. Freeze until serving.

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