-CRUST-
1 1/2 c Graham cracker crumbs 1 tb Sugar
6 tb Butter; melted 1 ts Ginger, ground
FILLING
1 pt Ice cream, vanilla; softened 1/2 ts Salt
1 c Pumpkin, canned 1/4 ts Nutmeg
3/4 c Sugar 1 c Cream, whipping
1/2 ts Ginger, ground 1/2 ts Vanilla
1/2 ts Cinnamon Pecan halves
CRUST: Mix all ingredients in a medium bowl; press firmly into the
bottom of a 9 inch pie plate. Make for 15 minutes at 350F; cool
completely and refrigerate until ready to fill. FILLING: Spread ice
cream over crust and freeze until ice cream is firm. Blend the
pumpkin, sugar, spices and salt in a large bowl. In another bowl,
beat the cream and vanilla until soft peaks form. Fold the whipped
cream into the pumpkin mixture. Spread on top of the ice cream and
crust, forming peaks. Place pecans on top. Freeze until set. Soften
in refrigerator slightly before serving.
From Scott Welliver, Episoft Systems
Yields
8 servings