What You Need:

1/2 C brown sugar
4 tsp. unflavored gelatin
1 TBSP instant coffee
1/2 tsp. ginger
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1 C boiling water
1 pt. vanilla ice cream
1 C pumpkin puree
1 9 in graham cracker crust

How to Make It:

Place the brown sugar into a mixing bowl.
Sprinkle in the gelatin, instant coffee, the ginger, cinnamon and nutmeg.
Toss carefully to combine.
Very carefully pour the boiling water over the top.
Stir until completely dissolved being sure to stir from the bottom up.
Add the ice cream one spoonful at a time stirring after each addition.
Fold in the pumpkin puree until completely mixed in.
Place the mixture in the refrigerator 5 minutes or until chilled enough to mound when scooped out with a spoon.
Place the mixture into the graham cracker crust.
Cover and refrigerate two hours or until firm.

8 Servings

This is a different twist on an old favorite. Try using 1 tsp. of pumpkin pie spice instead of the individual spices to save both time and money.