Freezer Pumpkin Pie

---------- Recipe via Meal-Master (tm) v8.05

Title: Freezer Pumpkin Pie
Categories: Pies, Holiday, Bakery
Yield: 1 servings

Radis bgmb90b
-----crust-----
1 c Pecans; ground
1/2 c Gingersnaps; ground
1/4 c Sugar
1/4 c Butter; or margarine
-----filling-----
1 c Pumpkin; canned or cooked
1/2 c Brown sugar; packed
1/2 ts -salt
1/2 ts Ground ginger
1/4 ts Ground nutmeg
1 qt Vanilla ice cream; softened

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;

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