YIELD
1 piePREP
30 minCOOK
20 minREADY
2 hrsIngredients
Crust
Directions
Heat oven to 350℉ (180℃).
Mix gingersnap crumbs and butter or margarine, melted.
Press firmly and evenly against bottom and side of 9 inchpie plate.
Bake 10 minutes. Cool.
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.
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