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Servings: 1

Ingredients

  • 1 c. Pumpkin
  • 1/2 x Dk corn syrup
  • 1/2 tsp Ginger
  • 1/2 tsp Cinnamon
  • 1/4 tsp Nutmeg -or possibly- Use pumpkin pie spice in place of the ginger, nutmeg and cinnamon
  • 1 1/2 c. Whipped topping
  • 2 x Prepared graham cracker crusts
  • 1 pt Vanilla ice cream

Directions

  1. First put a layer of soften ice cream in bottom of pie crusts. (about 1/2 inch thick or possibly thicker, according to your preference) Refreeze.
  2. Stir together pumpkin, corn syrup, and spices. Mix in whipped topping.
  3. Spoon pumpkin mix over ice cream. Freeze at least 2 hrs before serving. This can be made a few days in advance. I just wrap it well.
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