Frozen Pumpkin Crumble

Crust:
1 1/2 cups graham cracker crumbs
1/4 cup sugar; granulated
1/2 cup butter; melted

Filling:
1 (14 oz) can pumpkin puree or 1 3/4 cups pumpkin puree homemade
2 cups ice cream; vanilla or maple
1/4 tsp nutmeg; ground
1/2 tsp cinnamon; ground
1/2 tsp ginger; ground

Preheat oven to 375F.

Combine crust ingredients in bowl and mix well. Set aside 1/4 cup for topping. Pat remaining mixture into 9-inch 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.

Yield: 6 Servings
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