1 c ground pecans
1/2 c ground gingersnaps
1/4 c sugar
1/4 c butter,soft

FILLING:
1 c canned or cooked pumpkin
1/2 c packed brown sugar
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp nutmeg
1 qt vanilla ice cream, slightly soft

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


filling:
Beat first six ingred.
Stir in ice cream and mix well.
Spoon into crust. Freeze til firm.
Store in freezer.

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