Auntie Jean's Ice Cream Pumpkin Dessert

My aunt used to make this about once a year for family events. Growing up, it was my favorite dessert. It's made in two parts.

Aunt Jean gave me the recipe for a 9-inch pie tin. Her directions say to multiply by 1.5 for a 9x12 or 9x13 pan. I'll include amounts for both.

A 9-inch pan serves 8. Or 4 if 1 of them is me :-)

Baked Graham Cracker Crust

Ingredients:

• 1 1/3 (2) cups plain graham cracker crumbs -- about 16 (24) square crackers.
• 4 (6) tablespoons soft butter
• 1/4 cup (6 tablespoons) cane sugar

Mix together with fork until crumbly - not big pieces. Save some crumbs for topping.

With back of spoon, press crumbs to sides and bottom of pan

Bake 8 minutes at 350 F. Cool.

Ice Cream Pumpkin Desert

Ingredients:

• Baked Graham Cracker Crust (see above)
• 1 quart (1 quart plus 1 pint) vanilla ice cream - softened
• 1 cup (1.5 cups) unseasoned pumpkin
• 3/4 cup (1 1/3rd cup) white sugar
• 1/2 tsp each (3/4 tsp each) cinnamon, nutmeg and cloves
• 1/2 pint (1 1/2 cups) whipping cream

Soften the ice cream and carefully spread over the cooled crust.

Mix together the pumpkin mix, sugar and spices.

Whip the whipping cream and fold into the pumpkin mix.

Spread over the ice cream.

Top with reserved crust crumbs.

Cover with foil very well and freeze.

Remove from freezer about 20 miutes before cutting.