Frosty Pumpkin Pie
By: Carrie Barr
Published: Friday, December 10, 2010 - 1:02am

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

1 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.  2 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. 3 Freeze uncovered at least 3 hours. Let stand at room temperature 15 minutes before serving. Sprinkle pecans in circle on pie.