Title: Freezer Pumpkin Pie
Categories: Polkadot, Lisa, Pies, Desserts, Vegetables
Yield: 8 Servings

-----------------------------------CRUST-----------------------------------
1 c Ground pecans
1/2 c Ground ginger snaps
1/4 c Sugar
1/4 c Butter or margarine,
-softened

----------------------------------FILLING----------------------------------
1 c Cooked or canned pumpkin
1/2 c Packed brown sugar
1/2 ts Salt
1/2 ts Ground cinnamon
1/2 ts Ground ginger
1/4 ts Ground nutmeg
1 qt 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.

Makes 8 servings.

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

* The Polka Dot Palace BBS 1-201-822-3627. Posted by LISA

Posted to MC-Recipe Digest V1 #705 by Lisa Clarke on Aug 1,
9