Frozen Pumpkin Ice Cream Pie

Ingredients:

• 1 quart Breyer’s Vanilla Bean ice cream
• 1   9″ baked graham crust
• 1 cup canned pumpkin
• 1 cup whipped cream (canned, tub or make your own!)
• 1/4 cup granulated sugar
• 1 teaspoon cinnamon
• 1 teaspoon vanilla extract
• 1 teaspoon ground nutmeg
• candied nuts for garnish

Directions:

1. In a large mixing bowl, combine ice cream, pumpkin, cinnamon, vanilla, nutmeg and sugar (quickly and thoroughly).
2. Once mixture is uniform, spread into baked pie crust.
3. Place pie into freezer for at minimum 2 hours before serving.
4. Garnish the pie edge with whipped cream and top with candied nuts (optional).