Pumpkin/Ice Cream

[irishpad]

This is for an 8 x 8 / 9 x 9 pan. Double it for 9 x 13 pan



For the crust:



1 1/2 cups of graham cracker pulverized



1/4 cup sugar



1/4 cup melted butter



Mix and bake the crust at about 350 until it crisps up (my SIL hates how my mom's recipes say "bake until done" lol)





For the mix:



1 15 oz can of pumpkin



1 cup brown sugar



1/2 tsp salt



1 tsp Cinnamon



1/2 tsp ginger



1/2 tsp cloves



1 quart vanilla ice cream (let is soften some first)





Mix all these together, place on top of your crust and refreeze for 24-48 hours. Then enjoy