Rustling of the leaves, becoming darker earlier, sweater weather, and hot apple cider are all signs fall is among us. Fall is a season where many athletes are back in season. A great after game or practice drink is chocolate milk. Sixteen ounces of chocolate milk after an intense workout will help refuel your body and replenish your muscles. A common sign families are welcoming in this time of season is carved pumpkins on their front porches. When you are out picking your pumpkins, grab an extra pumpkin to make Pumpkin Ice Cream Pie.
Pumpkin Ice Cream PieINGREDIENTS
1 1/3 cups graham cracker crumbs
1/3 cup BUTTER, melted1/4 cup granulated sugar
3 cups Vanilla ICE CREAM1 cup pumpkin (canned can be used if preferred)
1/3 cup firmly packed light brown sugar
1/2 tsp. ground cinnamonINSTRUCTIONS
1. Preheat oven to 350 degrees . Spray 9-inch pie plate with no-stick cooking spray; set aside.
2. Combine graham cracker crumbs, butter, and granulated sugar in bowl; press into bottom and up sides of prepared pie plate. Bake 10 minutes. Cool on wire rack, then freeze until ready to use.
3. Beat vanilla Ice Cream in bowl with electric mixer on low speed, just until softened. Beat in remaining ingredients until smooth. Turn into prepared crust and freeze 4 hours or overnight.
4. Let stand 20 minutes before serving. Garnish, if desired, with whipped cream and additional cinnamon.
