Ingredients
Crust
| 1 cup | pecans, ground | | 1/2 cup | ground gingersnaps | | 1/4 cup | sugar | | 1/4 cup | butter or | | margarine, softened |
Filling
| 1 cup | pumpkin, canned or | | cooked | | 1/2 cup | brown sugar, packed | | 1/2 tsp. | salt | | 1/2 tsp. | ground ginger | | 1/4 tsp. | ground nutmeg | | 1 qt. | vanilla ice cream, softened slightly |
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Instructions
In a bowl, combine the pecans, gingersnaps, sugar and butter; mix well. Press into a 9-inch pie pan and bake at 450°F for five minutes. Cool completely. In a mixing bowl, beat first 6 ingredients. Stir in ice cream and mix until well-blended. Spoon into crust. Freeze until firm at least 2-3 hours. Store in freezer.
Author's Comments
Almost no bake and very easy. Different crust.
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