Freezer Pumpkin Pie
recipelink.com Chat Room Recipe Swap - 2001-08-31
Source: Vera Reid of Laramie, Wyoming, Home Cooking Magazine
Servings : 8

CRUST
1 cup ground pecans
1/2 cup ground ginger snaps
1/4 cup sugar
1/4 cup butter or margarine, softened

FILLING
1 cup cooked or canned pumpkin (not pie filling)
1/2 cup packed brown sugar
1/2 tsp salt
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1 quart vanilla ice cream, softened slightly

In a bowl, combine the pecans, gingersnaps, sugar, and butter; mix well. Press into a 9-inch pie pan; bake at 450 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.