Ice Cream Pie
|9 inch gingersnap crust/Cookie crust||1|
|Canned pumpkin||1 1⁄2 Cup (24 tbs)|
|Granulated sugar||1⁄2 Cup (8 tbs)|
|Vanilla ice cream||1 Quart, softened|
|Chopped pecans||1⁄2 Cup (8 tbs)|
In large bowl, combine pumpkin, sugar, cinnamon, nutmeg, salt, ginger and allspice; mix well.
Fold pumpkin mixture into softened ice cream; stir in pecans, and spoon into chilled pic shell.
Sprinkle with additional crumbs of crust mixture.
Freeze, uncovered, for 30 minutes, or until set.
Cover with plastic wrap or foil; keep frozen until ready to serve.
Remove from freezer 10 minutes before serving; cut into wedges and serve icy cold.