Recipe for Freezer Pumpkin Pie

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Yield:

Ingredients:

Amount	Ingredient
	crust ----------------
1 cup	Pecans ground
1/2 cup	Gingersnaps ground
1/4 cup	Sugar
1/4 cup	Butter or margarine
	----------------- 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

Instructions:

Instructions: 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.

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