Frozen pumpkin crumble

6 servings

Ingredients

Quantity Ingredient
Crust:
1½ cup Graham cracker crumbs
¼ cup Sugar; granulated
½ cup Butter; melted
Filling:
1 can Pumpkin puree 14 oz or:
1¾ cup Pumpkin puree homemade
2 cups Ice cream; vanilla or maple
¼ teaspoon Nutmeg; ground
½ teaspoon Cinnamon; ground
½ teaspoon Ginger; ground

Directions

Preheat oven to 375F. Combine crust ingredients in bowl and mix well.

Set aside ¼ cup for topping. Pat remaining mixture into 9" round pie pan or oven proof dish. Bake 10 minutes. Cool.

Mix together all filling ingredients (ice cream should be softened) with fork or large spoon. Turn into cooled pie shell; smooth top with knife. Sprinkle reserved crumbs mixture on top. Freeze till firm, at least 2 hours. Remove from freezer about 15 minutes before serving.

Less filling than pumpkin pie

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