Pumpkin Ice Cream Pie

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  • 1 package (9 ounces) prepared graham cracker pie crust
  • 1 pint vanilla ice cream, softened
  • 1 can (16 ounces) pumpkin
  • 1 cup whipped cream
  • 3/4 cup sugar
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon salt


Fill pie crust with ice cream; freeze until solid. In medium bowl, combine pumpkin, whipped cream, sugar, pumpkin pie spice and salt. Spoon mixture over frozen layer of ice cream in crust; freeze until solid. To serve, remove pie from freezer and place in refrigerator one hour before serving. Slice and serve with additional whipped cream, if desired.

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