FROST ON THE PUMPKIN PIE

FOR THE CRUST:
1 1/2 cups ginger snap crumbs (or graham cracker crumbs)
1/2 cup sifted confectioner's sugar
1/2 cup melted butter
FOR THE FILLING:
1 quart vanilla ice cream, softened
1/2 cup brown sugar
1 teaspoon vanilla
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 cup pumpkin puree (not sweetened pie filling)

Mix together and pat into pie pan. A ginger snap crust is best. You may use graham cracker crust.

Combine all the ingredients for the filling except the pumpkin into ice cream. Let ice cream melt enough to mix good. Fold in pumpkin and pour into crust and freeze.

Mrs. Gerald Fugit

Source: The Blue Denim Gourmet: 25th Anniversary Collector's Edition by The Junior League of Odessa, Texas