Frosty Pumpkin Pie

Photo: flickr user wrestlingentropy

Ingredients

1 cup Pumpkin, cooked and mashed

1/4 cup Brown sugar, packed

1 teaspoon Aromatic bitters

1/2 teaspoon Salt

1/2 teaspoon Ground ginger

1/4 teaspoon Ground nutmeg

1/4 teaspoon Ground cinnamon

4 1/2 ounces Frozen whipped topping, thawed

1 pint Butter pecan ice cream

2 tablespoons Pecans, chopped

1 Crust

1 1/2 cups Gingersnap crumbs

1/4 cup Butter or margarine melted

Preparation

Crust: Heat oven to 350-degrees. Mix gingersnap crumbs and butter or margarine, melted. Press firmly and evenly against bottom and side of 9" pie 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.