-CRUST-
1 c Ground pecans
1/2 c Ground ginger snaps
1/4 c Sugar
1/4 c Butter or margarine,
-softened
FILLING
1 c Cooked or canned pumpkin
1/2 c Packed brown sugar
1/2 ts Salt
1/2 ts Ground cinnamon
1/2 ts Ground ginger
1/4 ts Ground nutmeg
1 qt Vanilla ice cream,
-softened slightly
In a bowl, combine the pecans, gingersnaps, sugar, and butter; mix well.
Press into a 9-inch pie pan; bake at 450 for 5 minutes. Cool completely.
In a mixing bowl, beat first six filling ingredients. Stir in ice cream
and mix until well blended. Spoon into crust. Freeze until firm, at least
2-3 hours. Store in freezer.
Makes 8 servings.
Yields
8 Servings