EGGNOG-PUMPKIN ICE CREAM PIE

FOR THE CRUST:
20 gingersnaps, crushed (1 1/2 cups)
2 tablespoons butter or margarine, melted
FOR THE FILLING:
1 pint eggnog or vanilla ice cream, softened
1 cup cooked pumpkin
3/4 cup sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon rum or brandy
1 cup heavy (whipping) cream
whipped cream (for decoration)

TO PREPARE THE CRUST:
In a bowl, combine gingersnap crumbs and butter or margarine. Press over bottom and up side of a 9-inch pie pan. Refrigerate about 30 minutes.

TO PREPARE THE FILLING:
Spoon softened ice cream over chilled crust. Smooth surface with back of a spoon. Cover with foil or plastic wrap. Freeze until firm, about 3 hours.

In a bowl, combine pumpkin, sugar, cinnamon, nutmeg and rum or brandy; set aside.

In another bowl, beat 1 cup whipping cream until soft peaks form. Fold into pumpkin mixture. Spread over ice cream. Freeze until firm, about 4 hours.

TO SERVE:
For easier slicing, remove from freezer and place in refrigerator 10 to 20 minutes before serving. Decorate with additional whipped cream.

Servings: 6
Source: Ice Cream and Frozen Yogurt by Mable Hoffman and Gar Hoffman