Freezer Pumpkin Pie With Gingersnap Crumb Crust

make certain to use hard dry gingersnap cookies for the crust, soft cookies will not work, all spices may be adjusted to taste --- cooking time is chilling time.

• Ready In: 8 hrs 20 mins
• Serves: 8

Ingredients

• CRUST

• 1 1⁄2 cups  gingersnap crumbs
• 1⁄4 cup  sifted powdered sugar
• 1⁄3 cup  melted butter or 1⁄3 cup margarine

• PUMPKIN PIE

• 1  cup canned pumpkin puree
• 1⁄2 cup brown sugar
• 1⁄8 teaspoon salt
• 1  teaspoon cinnamon
• 1⁄4 teaspoon nutmeg
• 1⁄8 teaspoon clove
• 1  quart vanilla ice cream, softened but not melted
•  whipped cream (to garnish top of pie before serving)

Directions

1. For the crust; combine 1-1/2 cups gingersnap crumbs with powdered sugar and melted butter or margarine.
2. Press firmly into bottom and up the sides of a 9-inch pie plate.
3. Bake 375 degrees F for 4-5 minutes; cool completely before filling.
4. For the pie; in a bowl combine the first 6 ingredients until blended.
5. Fold in the soft ice cream until thoroughly combined.
6. Spoon into prepared crust.
7. Freeze 8 hours or overnight.
8. Allow the pie to sit at room temperature for 8 minutes before slicing.
9. Serve each piece topped with whipped cream.