Freezer Pumpkin Pie With Gingersnap Crumb Crust

• CRUST
• 1 1/2 cups gingersnap crumbs
• 1/4 cup sifted powdered sugar
• 1/3 cup melted butter or 1/3 cup margarine
• PUMPKIN PIE
• 1 cup canned pumpkin puree
• 1/2 cup brown sugar
• 1/8 teaspoon salt
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/8 teaspoon clove
• 1 quart vanilla ice cream, softened but not melted
• whipped cream (to garnish top of pie before serving)

1. For the crust; combine 1-1/2 cups gingersnap crumbs with powdered sugar and melted butter or margarine.
2. Press firmly into bottom and up the sides of a 9-inch pie plate.
3. Bake 375 degrees F for 4-5 minutes; cool completely before filling.
4. For the pie; in a bowl combine the first 6 ingredients until blended.
5. Fold in the soft ice cream until thoroughly combined.
6. Spoon into prepared crust.
7. Freeze 8 hours or overnight.
8. Allow the pie to sit at room temperature for 8 minutes before slicing.
9. Serve each piece topped with whipped cream.

gingersnap crumbs, powdered sugar, butter, pumpkin pie, pumpkin puree, brown sugar, salt, cinnamon, nutmeg, clove, vanilla ice cream, whipped cream

Taken from www.food.com/recipe/freezer-pumpkin-pie-with-gingersnap-crumb-crust-323563 (may not work)