Freezer Pumpkin Pie

• 1 cup pecans ground
• 1/2 cup gingersnap cookies
• 1/4 cup sugar
• 1/4 cup butter
• 1 cup pumpkin canned or cooked
• 1/2 cup brown sugar packed
• 1/2 teaspoon salt
• 1/2 teaspoon ginger ground
• 1/4 teaspoon nutmeg ground
• 1 quart vanilla ice cream softened

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

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

Taken from recipeland.com/recipe/v/freezer-pumpkin-pie-46634 (may not work)