ELAINE RADIS BGMB90B —————————CRUST———- — ? 1 c Pecans — ground
1/2 c Gingersnaps — ground
1/4 c Sugar
1/4 c Butter — OR margarine
softened ————————–FILLING——— — ? 1 c Pumpkin — canned or cooked
1/2 c Brown sugar — packed
1/2 t Salt
1/2 t Ground ginger
1/4 t Ground nutmeg
1 qt Vanilla ice cream — softened
slightly
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. SOURCE: TASTE OF HOME Magazine; October/November 1994 issue;