Pumpkin Ice Cream Pie

PUMPKIN ICE CREAM PIE
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CRUST:
1 cup ground pecans
½ cup ground gingersnaps
¼ cup granulated sugar
¼ cup butter, softened

FILLING:
1 cup canned pumpkin
½ cup packed brown sugar
½ tsp salt
½ tsp ground ginger
½ tsp ground cinnamon
¼ tsp ground nutmeg
1 quart French Vanilla ice cream

1. Preheat oven to 450 degrees F.

2. To prepare crust: Combine pecans, crumbs, sugar and butter. Press into the bottom of a 9″ pie pan. Bake 5-7 minutes.

3. In large bowl, beat pumpkin, brown sugar, salt and spices with electric mixer several minutes. Stir in softened ice cream. Pour into crust; freeze overnight.

4. Remove from freezer about 15 minutes before serving. Top with whipped cream, if desired.

Cooking Tips:*To get finely ground crust ingredients, a food processor works best.

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