Frozen Pumpkin Pie in Graham Cracker Crust
rec.food.cooking/Rich Bails (1995)

Crust:
1 1/4 cups graham cracker crumbs
1/3 cup butter, melted
3 tablespoons granulated sugar

Preheat oven to 350 degrees. Combine graham cracker crumbs and sugar. Stir in butter, mixing well. Press mixture firmly into a 9 inch pie plate. Bake for 8 minutes, cool before filling.

Pie:
1 cup canned pumpkin puree
1/2 cup brown sugar, packed
1/2 teaspoon ground cinnamon
1/4 teaspoon grated nutmeg
1 quart vanilla ice cream
whipped cream (for garnish)

For pie, combine pumpkin, brown sugar, nutmeg and cinnamon in a large mixing bowl, stirring until sugar dissolves. Add ice cream and mix thoroughly. Spoon mixture into graham cracker crust and freeze about 8 hours. Garnish with whipped cream before serving.