Total Calories: 414
In a small bowl, stir pumpkin, brown sugar, cinnamon, ginger, nutmeg and salt until blended set aside.
In a large bowl, stir ice cream with a wooden spoon until smooth but not melted. Quickly stir pumpkin mixture into ice cream until blended. Immediately pour into pie crust. Cover and freeze at least 3 hours or until firm. Remove from freezer, uncover and let stand for 20 minutes before serving. Garnish with whipped cream and sprinkle with nuts just before serving.
This Frozen Pumpkin Pie recipe is from the Customers' Cookbook Cookbook. Download this Cookbook today.
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