Freezer Pumpkin Pie

ELAINE RADIS BGMB90B ---------------------------CRUST---------- -- � 1 c Pecans -- ground

1/2 c Gingersnaps -- ground

1/4 c Sugar

1/4 c Butter -- OR margarine

softened --------------------------FILLING--------- -- � 1 c Pumpkin -- canned or cooked

1/2 c Brown sugar -- packed

1/2 t Salt

1/2 t Ground ginger

1/4 t Ground nutmeg

1 qt Vanilla ice cream -- softened

slightly

1. In a bowl, combine the pecans, gingersnaps, sugar

and butter; mix well. Press into a 9" pie pan and bake at 450 deg for five minutes. COOL completely. 2. In a mixing bowl, beat 1st 6 ingredients. Stir in

ice cream and mix until well-blended. 3. Spoon into crust. Freeze until firm at least 2 -3

hours. Store in freezer. NOTE: almost no bake and very easy. Different crust. SOURCE: TASTE OF HOME Magazine; October/November 1994 issue;