Ingredients
1 quart vanilla ice cream, softened3/4 cup canned pumpkin1/4 cup honey1/2 teaspoon ground cinnamon1/4 teaspoon salt1/4 teaspoon ground gingerDash ground nutmegDash ground cloves1 graham cracker crust (9 inches)Whipped topping and pecan halves, optional
Preparation
In a large bowl, combine the first 8 ingredients; beat until smooth. Place bowl in freezer for 30 minutes or until filling starts to set, stirring every 10 minutes. Spoon into crust, mounding filling slightly in center. Cover and freeze until firm, about two hours.
If desired, garnish with whipped topping and pecans; serve immediately.
