Freezer Pumpkin Pie

Recipe Ingredients

		Crust
1 cup	237ml	Ground pecans
1/2 cup	118ml	Ground ginger snaps
1/4 cup	49g / 1.7oz	Sugar
1/4 cup	49g / 1.7oz	Butter or margarine - softened
		Filling
1 cup	237ml	Cooked or canned pumpkin
1/2 cup	80g / 2.8oz	Packed brown sugar
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Ground cinnamon
1/2 teaspoon	2.5ml	Ground ginger
1/4 teaspoon	1.3ml	Ground nutmeg
1		Vanilla ice cream - softened slightly

Recipe Instructions

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

Press into a 9-inch pie pan; bake at 450F for 5 minutes. Cool completely.

In a mixing bowl, beat first six filling ingredients. Stir in ice cream and mix until well blended.

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

Source:
Vera Reid of Laramie, Wyoming, Home Cooking Magazine

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