*  Exported from  MasterCook  *

                           FREEZER PUMPKIN PIE

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Pies                             Holiday

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        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;
 
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