- 1 large can pumpkin
- 3/4 cup brown sugar
- 2 1/2 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1 1/2 gallon vanilla ice cream
Mix first four ingredients together and stir well. Combine with softened ice cream. Pour into graham cracker crust in 9x13 inch pan. Freeze until ready to serve. Can be used without a crust, just pout into pan, freeze, and cut into squares, and serve.
By Robin from Washington, IA
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