Freezer Pumpkin Pie

Yields:	1 Pie
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	Preparation	30 minutes
	Cooking	0 minutes
	Ready In	3 hours

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Ingredients


Crust
1	cup	pecans	ground
1/2	cup	gingersnap cookies	crushed
1/4	cup	sugar
1/4	cup	butter	or margarine

Filling
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

Directions

1. In a bowl, combine the pecans, gingersnaps, sugar and butter; mix well. Press into a 9 inch pie pan and bake at 450 deg for five minutes. COOL completely.

2. In a mixing bowl, beat st 6 ingredients. Stir in ice cream and mix until well-blended.

3. Spoon into crust. Freeze until firm at least 2 -3 hours. Store in freezer.