---------- 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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