Recipe - Freezer Pumpkin Pie

CRUST
1 cup Ground pecans
One half cup Ground ginger snaps
One fourth cup Sugar
One fourth cup Butter or margarine,
softened

FILLING
1 cup Cooked or canned pumpkin
One half cup Packed brown sugar
One half teaspoon Salt
One half teaspoon Ground cinnamon
One half teaspoon Ground ginger
One fourth teaspoon Ground nutmeg
1 qt Vanilla ice cream,
softened slightly

In a bowl, combine the pecans, gingersnaps, sugar, and butter; mix well.
Press into a 9inch 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
23 hours. Store in freezer.

Makes 8 servings.

Source: Vera Reid of Laramie, Wyoming, Home Cooking Magazine

* The Polka Dot Palace BBS 12018223627. Posted by LISA

Posted to MCRecipe Digest V1 #705 by Lisa Clarke lisa@gaf.com on Aug 1,
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