Pumpkin Ice Cream Pie

• 1 1/3 cups graham cracker crumbs
• 1/3 cup I Can't Believe It's Not Butter!(R) All Purpose Sticks melted
• 1/4 cup granulated sugar
• 3 cups Breyers(R) Natural Vanilla Ice Cream
• 1 cup canned pumpkin
• 1/3 cup light brown sugar
• 1/2 teaspoon ground cinnamon

1. Preheat oven to 350u0b0. Spray 9-inch pie plate with no-stick cooking spray; set aside.
2. Combine graham cracker crumbs, I Can't Believe It's Not Butter!(R) All Purpose Sticks, and granulated sugar in bowl; press into bottom and up sides of prepared pie plate. Bake 10 minutes. Cool on wire rack, then freeze until ready to use.
3. Beat Breyers(R) Natural Vanilla Ice Cream in bowl with electric mixer on low speed, just until softened. Beat in remaining ingredients until smooth. Turn into prepared crust and freeze 4 hours or overnight.
4. Let stand 20 minutes before serving. Garnish, if desired, with whipped cream and additional cinnamon.

graham cracker crumbs, i, granulated sugar, breyers, pumpkin, light brown sugar, ground cinnamon

Taken from www.yummly.com/recipe/Pumpkin-Ice-Cream-Pie-483468 (may not work)