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Frozen Pumpkin Pie




Source of Recipe


from hungry monster


List of Ingredients




1/4 c. melted butter
1 1/2 c. gingersnap crumbs
1/4 c. packed brown sugar
1/4 tsp. ginger
1/8 tsp. ground cloves
1/2 tsp. cinnamon
1 dash salt
1 c. canned pumpkin
2 c. vanilla ice cream, thawed, (1 pint - can use butter pecan, if desired)
1/4 c. chopped pecans, optional
1 4 1/2oz. container frozen whipped topping, thawed

Recipe



In a small bowl, mix the butter with the crumbs until moistened.
Press evenly against the bottom and sides of a microwave safe 9" pie plate.
Microwave on high for 1 - 1 1/2 minutes or until set, rotating 1/2 turn after 1 minute. Let cool.
In a 3 quart bowl, mix the sugar, ginger, cloves, cinnamon, salt and pumpkin together. Set aside.
Stir the ice cream and then fold into the pumpkin mixture.
Add the pecans.
Fold in the whipped topping.
Pour into the cooled pie shell.
Freeze at least 6 hours or overnight.
Makes 1 pie.