Pumpkin Ice Cream Pie
1 Pint vanilla ice cream, softened
1 baked 9-inch graham cracker pie crust
1 Cup canned pumpkin
3/4 Cup sugar
1 1/4 tsp. pumpkin pie spice
1 medium carton frozen cool Whip
Spoon ice cream into pie crust. Freeze while preparing the pumpkin mixture.
Combine the pumpkin, sugar and pumpkin pie spice in medium bowl. Fold topping
into pumpkin mixture. Spread evenly over ice cream. Cover and freeze at least 8
hours or up to 24 hours. Serve frozen.