Pumpkin Ice Cream Pie
Preheat oven to 350°F (180°C). Spray 9" (1 L) pie plate with no-stick cooking spray; set aside.
Combine graham cracker crumbs, margarine and granulated sugar in bowl; press into bottom and up sides of prepared pie plate. Bake 10 minutes. Cool on wire rack, then freeze until ready to use.
Beat Breyers® Creamery Style™ Natural Vanilla Ice Cream in bowl with electric mixer on low speed, just until softened. Beat in remaining ingredients until smooth. Turn into prepared crust and freeze 4 hours or overnight.
Let stand 20 minutes before serving. Garnish, if desired, with whipped cream and additional cinnamon.
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Last updated: October 27th, 2020
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