Pumpkin Pancake Ice Cream Sandwiches

In a large bowl combine flour, brown sugar, baking powder, salt and pumpkin pie spice. In a medium bowl stir together milk, pumpkin, eggs and oil. Add pumpkin mixture all at once to flour mixture. Stir just until moistened (batter should be slightly lumpy).

For each pancake, pour about 1/4 cup of the batter onto a hot, lightly greased griddle or heavy skillet. Spread batter, if necessary. Cook over medium heat for 1 to 2 minutes on each side or until pancakes are golden brown, turning when surfaces are bubbly and edges are slightly dry. Remove and cool on a wire rack. Layer cooled pancakes on a baking sheet or tray, placing sheets of parchment paper between each layer. Wrap baking sheet tightly with plastic wrap and freeze 4 hours or overnight.

Cut ice cream into large chunks and place in the bowl of a stand mixer or a very large mixing bowl. Mix or stir with a wooden spoon until softened. Divide ice cream among half of the pancakes and spread to make an even layer. Top with remaining pancakes. Insert 4 pop sticks or pretzel sticks into each sandwich, spacing them evenly apart. Wrap each sandwich in plastic wrap and freeze at least 4 hours or until firm.

Remove plastic and cut each sandwich between sticks into quarters. Dip the sandwiches into ice cream coating, leaving the wide end of each wedge plain. Transfer to a waxed paper- or parchment paper-lined baking sheet. If desired, immediately sprinkle with crushed graham crackers. Store in an airtight container in the freezer up to 1 month.