Ingredients
1 cup ground pecans1/2 cup finely crushed gingersnaps1/4 cup sugar1/4 cup butter, softenedFILLING:1 cup canned pumpkin1/2 cup packed brown sugar1/2 teaspoon salt1/2 teaspoon ground cinnamon1/2 teaspoon ground ginger1/4 teaspoon ground nutmeg1 quart vanilla ice cream, slightly softened Whipped cream, optional
Preparation
In a bowl, combine the pecans, gingersnaps, sugar and butter; mix well. Press into a 9-in. pie plate; bake at 450° for 5 minutes. Cool completely.
In a bowl, beat first 6 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. If desired, top with whipped cream and additional crushed gingersnaps.
