Freezer Pumpkin Pie

Yields:	1 pie
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	Preparation	10 minutes
	Cooking	10 minutes
	Ready In	3 hours

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Ingredients


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

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

In a bowl, combine the pecans, gingersnaps, sugar and butter.

Press into a 9 inch pie pan and bake at for five minutes.

COOL completely.

In a mixing bowl, beat 1st 6 ingredients. Stir in ice cream and mix until well-blended.

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

Store in freezer.

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Member Review

Seven Layer Salad

I TRIED A RECEIPE THAT SOUNDS JUST LIKE THIS, I'VE BEEN LOOKING FOR IT. THANK YOU. THE SALD WAS DELIOUS AND DIFFERENT, HUSBAND, AND GRANDCHILDREN LOVED IT. SOUNDS VERY EASY TO MAKE. SALAD I TRIED HAD RED ONION, PLUS GREEN AND RED PEPPER MIXED. WILL TRY THIS AT HOLIDAY GATHERING .