Ice Cream Pumpkin Pie

INGREDIENTS:

2 pints Udderly Ridiculous Pumpkin Spice Ice Cream

1/3 cup unsalted butter, melted (about 5 1/2 tablespoons)

1 1/3 cups graham cracker crumbs (use gluten-free graham cracker crumbs

1/4 cup granulated sugar

Whipped cream or whipped topping for serving, optional

Directions

1) Preheat oven to 350F and spray a 9-inch pie dish with cooking spray; set aside.

2) In a large microwave-safe bowl, melt the butter, about 1 minute on high power. Add the graham cracker crumbs, granulated sugar, and stir to combine. Turn mixture out into prepared pie dish, hard packing it with a spatula or your fingers, making sure to extend the mixture up around the sides. Bake for 10 minutes; set aside to cool.

3) While pie cools, make sure your Pumpkin Spice Ice Cream has softened significantly. Pour this into the crust and place in the freezer to chill for at least 4+ hours (overnight is fine) or until set.

4) Prior to slicing, you may with to place pie on counter for about 5 minutes so it’s not as firm. Optionally, top with whipped cream before serving. Pie will keep covered in the freezer for at least one month.