Frozen Pumpkin Pie
- 1-1/2 cups gingersnap cookie crumbs
- 1/4 cup butter, melted
- 1 cup canned pumpkin
- 1/4 cup brown sugar
- 1/4 tsp. salt
- 1 tsp. pumpkin pie spice
- 4 oz. container frozen whipped topping, thawed
- 2 cups butter pecan ice cream, softened
Preheat oven to 350 degrees. Combine cookie crumbs and melted butter in a small bowl. Press onto bottom and up sides of a 9″ pie plate and bake for 8 minutes. Cool completely.
In medium bowl, mix pumpkin, brown sugar, salt, and pumpkin pie spice.
Fold in whipped topping until blended. Fold in ice cream to partially blend; mixture will be marbled. Place in cooled crust and freeze for 3 hours. Then cover tightly and return to freezer. Remove from freezer 15 minutes before serving time. Serves 8.