Creative Cooking Ideas

What You Need:

• 1/2 cup brown sugar
• 4 teaspoons unflavored gelatin
• 1 tablespoon instant coffee
• 1/2 teaspoon ginger
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1 cup boiling water
• 1 pint vanilla ice cream
• 1 cup pumpkin puree
• 1 9-inch graham cracker crust

How to Make It:

Place the brown sugar in a mixing bowl. Sprinkle in the gelatin, instant coffee, ginger, cinnamon, and nutmeg. Toss carefully to combine. Very carefully pour the boiling water over the top. Stir until completely dissolved being careful 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 2 hours or until firm.

8 Servings

**Instead of the individual spices, try using 1 teaspoon of pumpkin pie spice.