Pumpkin Freeze Pie

• 2 quarts vanilla ice cream
• 1 (16 ounce) can pumpkin
• 1 cup brown sugar
• 1 teaspoon ginger
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• 1 teaspoon salt
• 1 cup pecans, chopped (optional)
• 3 graham cracker pie crust

1. Soften the ice cream to room temperature for 30 minutes.
2. Combine sugar, spices, pecans and pumpkin and mix well.
3. Fold into softened ice cream.
4. Spoon into crusts.
5. Freeze until firm.

vanilla ice cream, pumpkin, brown sugar, ginger, cinnamon, nutmeg, salt, pecans, graham cracker pie crust

Taken from www.food.com/recipe/pumpkin-freeze-pie-405678 (may not work)