Frosty Pumpkin Pie

• 1 cup pumpkin cooked and mashed
• 1/4 cup brown sugar packed
• 1 teaspoon bitters Aromatic
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cinnamon
• 4 1/2 ounces frozen whipped topping thawed
• 1 pint butter pecan ice cream
• 2 tablespoons pecans chopped
• 1 crust
• 1 1/2 cups gingersnap crumbs
• 1/4 cup butter or margarine melted

1. Crust: Heat oven to 350-degrees. Mix gingersnap crumbs and butter or margarine, melted. Press firmly and evenly against bottom and side of 9" pie plate. Bake 10 minutes. Cool.
2. Filling: Mix pumpkin, brown sugar, bitters, salt, ginger, nutmeg and cinnamon. Fold whipped topping into pumpkin mixture. Spoon ice cream into gingersnap crust; spread to edge of crust. Swirl pumpkin mixture over ice cream.
3. Freeze uncovered at least 3 hours. Let stand at room temperature 15 minutes before serving. Sprinkle pecans in circle on pie.

pumpkin cooked and mashed, brown sugar, bitters aromatic, salt, ground ginger, ground nutmeg, ground cinnamon, frozen whipped topping thawed, butter, pecans, crust, gingersnap crumbs, butter

Taken from www.yummly.com/recipe/Frosty-Pumpkin-Pie-1654594 (may not work)