Title: Freezer Pumpkin Pie
Categories: Polkadot Pie Dessert Vegetable
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 By fatfree-request@fatfree.com on Jun 16, 1997

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