Freezer Pumpkin Pie

• 1 cup pecans, ground
• 1/2 cup ground gingersnaps
• 1/4 cup sugar
• 1/4 cup butter
• margarine, softened
• 1 cup pumpkin, canned
• cooked
• 1/2 cup brown sugar, packed
• 1/2 tsp. salt
• 1/2 tsp. ground ginger
• 1/4 tsp. ground nutmeg
• 1 qt. vanilla ice cream, softened slightly

1. In a bowl, combine the pecans, gingersnaps, sugar and butter; mix well.
2. Press into a 9-inch pie pan and bake at 450F for five minutes.
3. Cool completely.
4. In a mixing bowl, beat first 6 ingredients.
5. Stir in ice cream and mix until well-blended.
6. Spoon into crust.
7. Freeze until firm at least 2-3 hours.
8. Store in freezer.

pecans, ground gingersnaps, sugar, butter, margarine, pumpkin, brown sugar, salt, ground ginger, ground nutmeg, vanilla ice cream

Taken from www.foodgeeks.com/recipes/3116 (may not work)