Dough
- 1 1/2 cups [375 mL] Graham cookie, vanilla wafer or ginger wafer crumbs
- 1/2 cup [115 g] butter or margarine, melted
- 1/3 cup [75 g] sugar
Pumpkin Vanilla Ice Cream Filling
- 4 cups [1 L] vanilla ice cream
- 1 cup [250 mL] drained freshly cooked or canned pumpkin dices
- 1/4 cup [60 mL] light brown sugar
- 1/3 cup [80 mL] dark brown sugar
- 1/2 teaspoon [2.5 mL] cinnamon
- 1/2 teaspoon [2.5 mL] ground ginger
- 1/2 teaspoon [2.5 mL] salt
- 1/2 teaspoon [2.5 mL] vanilla extract
- 1/4 teaspoon [1 mL] nutmeg
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- Prepare dough; refrigerate pie shell for quite a few hours.
- Prepare pumpkin vanilla ice cream filling.
- Pour filling into really cold pie shell.
- Freeze pie until filling is really firm before serving pie, cut into wedges.
Dough
- Well mix together Graham cookie, vanilla wafer or ginger wafer crumbs, melted butter or margarine, and sugar.
- Evenly press mixture over bottom and sides of a 9-inch [23-cm] pie plate.
Pumpkin Vanilla Ice Cream Filling
- Soften vanilla ice cream into a large bowl.
- Well mix in drained freshly cooked or canned pumpkin dices, light and dark brown sugars, cinnamon, ground ginger, salt and vanilla extract, then nutmeg.
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