Total Calories: 237
* (Note: This recipe in the other products calls for "gingersnaps" instead of "graham cracker crumbs".) Lightly coat an 8-inch square baking dish with non-stick cooking spray. Mix the crumbs with margarine. Evenly pat the crumbs into the bottom of the dish. Stir pumpkin, sugar, and pumpkin pie spice in a medium bowl until well blended. Stir ice cream in a large bowl until smooth, but not melted. Stir in the pumpkin mixture just until well blended. Carefully pour into baking dish. Place plastic wrap directly on the surface. Cover dish with foil. Freeze at least 4 hours. To serve, cut into squares with a sharp knife.
(Make at least 5 hours or up to 1 week before serving.)
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