Recipe(tried): Frozen Ice Cream Pumpkin Pie with Gingersnap Crumb Crust (1970's)

FROZEN ICE CREAM PUMPKIN PIE

1 1/2 cups canned pumpkin
1/2 cup firmly packed brown sugar
1/3 cup milk
1 teaspoon grated orange rind
1/2 teaspoon ground cinnamon
1/4 teaspoon lemon extract
1 quart butter pecan ice cream, softened
9 inch gingersnap crust
1/3 cup pecans
1 tablespoon granulated sugar
Gingersnap Crumb Crust (recipe follows)

In a saucepan, combine the first five ingredients. Heat gently, stirring until sugar is dissolved. Add lemon extract and set aside to cool.

Then fold the cooled pumpkin mixture carefully into softened ice cream until marbleized. Turn into prepared Gingersnap Crumb Crust.

Mix nuts and granulated sugar and sprinkle onto pie.

Freeze all day or overnight. Let stand at room temperature a few minutes before cutting and serving.

GINGERSNAP CRUMB CRUST

1 1/4 cups finely crushed gingersnap crumbs
1/4 cup butter, softened.

Mix crumbs and butter together. Press into a 9-inch pie pan and bake at 375 degrees F for 8 minutes. Cool before filling.

Makes 1 (9-inch) pie
Recipe: Woman's Day Encyclopedia of Cookery c.1979