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Ingredients

1 ½ cups graham cracker crumbs ¼ cup brown sugar ¼ cup melted butter 1 (15 ounce) can pure pumpkin ½ cup brown sugar ¼ teaspoon salt ¼ teaspoon ground nutmeg ⅛ teaspoon ground cloves 1 teaspoon ground cinnamon 1 quart vanilla ice cream, softened 1 cup whipped cream 1 tablespoon confectioners' sugar ¼ teaspoon ground cinnamon

Nutrition Info

385.4 calories carbohydrate: 49.3 g cholesterol: 64.8 mg fat: 20.3 g fiber: 2.7 g protein: 4.4 g saturatedFat: 11.9 g servingSize: - sodium: 400.2 mg sugar: 37.1 g transFat: : - unsaturatedFat: : -

Mix the graham cracker crumbs, 1/4 cup of brown sugar, and melted butter in a bowl. Press the crust into a 9x9-inch square baking dish. Place the pumpkin into a large bowl, and mash it up with a spoon. Mix in 1/2 cup of brown sugar, salt, nutmeg, cloves, and 1 teaspoon of cinnamon until smooth. Gently stir in the softened ice cream. Spread the pumpkin mixture over the graham cracker crust. Freeze until firm, 4 to 6 hours, cut into squares.
Lightly mix the whipped cream with confectioners' sugar and a 1/4 teaspoon of cinnamon in a bowl, serve each square with a dollop of the sweetened whipped cream.

8 servings

Because I am not too fond of pumpkin pies, I use this instead for holidays.