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CRUST:
4 whole graham crackers (16 perforated rectangles)
72 g. Kashi GoLean Crunch
1/4 c. melted butter
2 T. brown sugar
Preheat oven to 350. Crush graham crackers. Kashi pieces should be smaller, so either use bottom-of-bag or crush that as well. Combine with butter and brown sugar and press in the bottom of a spring-form pan. Bake 10-14 minutes, until the edges start to brown. Remove and cool.
FILLING:
1 15 oz. can pure pumpkin puree
2 T. brown sugar
1/2 t. ground ginger
1/2 t. cinnamon
1/4 t. ground cloves
1 qt. vanilla ice cream
1/2 c. pralined pecans (see recipe this section)
Place pumpkin, brown sugar, and spices in a small saucepan. Heat over low burner, stirring frequently, to blend flavors, about 5 minutes. Remove from heat and cool in fridge or freezer. Soften ice cream and mix with pumpkin and pecans. Spread into spring-form pan and freeze.
You may want to put it on a plate before freezing to catch the filling that melts and flows through.
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