1 c Pecans — ground 1/2 c Packed brown sugar
1/2 c Gingersnaps — ground 1/2 ts Salt
1/4 c Sugar 1/2 ts Ground cinnamon
1/4 c Butter or margarine — 1/2 ts Ground glnger
Softened 1/4 ts Ground nutmeg
FILLING: 1 qt Vanilla ice cream —
1 c Cooked pumpkin — or canned Softened slightly
In a bowl, combine the pecans, ginger snaps, sugar and butter; mix
well. Press into a 9-in. pie pan; bake at 450 deg. 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. Yield: 6-8
serving
Yields
1 servings