Hagfors gxdb48a– 1 c Pumpkin; mashed & cooked
1/4 c Brown sugar; packed
1 ts Aromatic bitters
1/2 ts Salt
1/2 ts Ground ginger
1/4 ts Ground nutmeg
1/4 ts Ground cinnamon
4 1/2 oz Frozen whipped topping; thaw
1 pt Butter pecan ice cream; slig
2 tb Pecans; chopped
Crust—– 1 1/2 c Gingersnap crumbs
1/4 c Butter or margarine; melted
CRUST: Heat oven to 350-degrees. Mix gingersnap crumbs and butter or margarine, melted. Press firmly and evenly against bottom and side of 9″ pie plate. Bake 10 minutes. Cool. FILLING: Mix pumpkin, brown sugar, bitters, salt, ginger, nutmeg and cinnamon. Fold whipped topping into pumpkin mixture. Spoon ice cream into gingersnap crust; spread to edge of crust. Swirl pumpkin mixture over ice cream. Freeze uncovered at least 3 hours. Let stand at room temperature 15 minutes before serving. Sprinkle pecans in circle on pie. (Betty Crocker’s Step-by-Step Recipes) —–