Gingersnap Pumpkin Ice Cream Pie

• Gingersnap Crust
• 1 1/2 cups crushed gingersnaps
• 1/4 cup powdered sugar
• 1/2 cup butter
• Filling
• 1 cup pumpkin (not pumpkin pie filling)
• 1 quart vanilla ice cream
• 1/2 teaspoon salt
• 1/2 cup brown sugar
• 1/2 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/4 teaspoon nutmeg
• 1/4 teaspoon mace

1. For Crust:
2. Mix together the crust ingredients and press into a 9-inch pie pan.
3. Bake crust at 375u0b0F for 8 minutes.
4. Cool completely.
5. For filling:
6. Soften ice cream in a large bowl.
7. Mix the remaining filling ingredients in with the ice cream.
8. For pie:
9. Pour the pie filling ingredients into the cooled crust.
10. Place in freezer until set before serving.

crust, crushed gingersnaps, powdered sugar, butter, filling, pumpkin, vanilla ice cream, salt, brown sugar, cinnamon, ginger, nutmeg, mace

Taken from www.food.com/recipe/gingersnap-pumpkin-ice-cream-pie-276087 (may not work)