Frosty Pumpkin Ice Cream Pie (Oamc)

• 1 12 cups graham cracker crumbs (22 squares)
• 12 cup melted butter
• 14 cup granulated sugar
• 1 cup canned pumpkin or 1 cup mashed cooked pumpkin
• 12 cup brown sugar
• 12 teaspoon salt
• 12 teaspoon cinnamon
• 12 teaspoon ginger
• 1 quart vanilla ice cream
• 13 cup chopped nuts (optional)
• 4 tablespoons caramel topping (optional)
• Cool Whip (optional)

1. To prepare crust:.
2. Combine graham cracker crumbs with melted butter and sugar.Reserve about 3/4 cup of this mixture for topping.
3. Press remaining crumb mixture firmly into buttered 9 inch pie plate.
4. Chill 45 minutes before filling.
5. To prepare filling:.
6. Mix together the pumpkin, brown sugar, salt and spices.
7. Stir ice cream to soften; then fold into pumpkin mixture.
8. Pour into prepared crust.
9. Combine reserved graham cracker crumbs with chopped nuts; sprinkle nut mixture over pie filling and freeze until needed.
10. When ready to serve add additional toppings carmel and whipped topping.

graham cracker crumbs, butter, sugar, pumpkin, brown sugar, salt, cinnamon, ginger, vanilla ice cream, nuts, caramel topping

Taken from www.food.com/recipe/frosty-pumpkin-ice-cream-pie-oamc-266245 (may not work)