1 c ground pecans
1/2 c ground gingersnaps
1/4 c sugar
1/4 c butter or margarine, softened
FILLING:
1 c canned or cooked pumpkin
1/2 c packed brown sugar
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
1 quart vanilla ice cream, slightly softened

Mix pecans, gingersnaps, sugar and butter; mix well. Press into a 9-in. pie pan; bake at 450 5 minutes. Cool completely.

Beat first six filling ingredients. Stir in ice cream and mix well

Spoon into crust. Freeze 2-3 hours and keep in freezer.

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Avoid Fruits~N~Nuts....you are what you eat!!!