Yeah, I know it is only August...I seriously looooove pumpkin!! I am posting a recipe I have not made because I don't want to lose it! As soon as I make it I will edit this post and let you know if it is yummy and I will post a pic!
1 cup canned pumpkin
1/4 cup packed brown sugar
1 tsp pumpkin pie spice
1/4 tsp salt
2 cups frozen whipped topping, thawed
1 qt butter pecan ice cream, slightly softened
one 9-in graham cracker pie shell
2 Tbsp chopped pecans
1. Mix pumpkin, brown sugar, pie spice and salt in a bowl until blended. Fold in thawed topping.
2. Spoon ice cream into pie shell; spread evenly to edges. Top with pumpkin mixture, making swirls with the back of a spoon.
3. Freeze pie uncovered at least 3 hours, or wrap airtight and freeze up to 1 month.
4. To serve: Let pie stand at room temperature about 15 minutes for ice cream and topping to soften, then sprinkle with nuts.