Frosty Pumpkin Pie



INGREDIENTS:

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

DIRECTIONS:

1. 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.

2. 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.



Frosty Pumpkin Pie