1 c. canned pumpkin
1/2 c. packed brown sugar
1/2 tsp. salt
1/2 tsp. ginger
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1 qt. Breyers low-fat vanilla ice cream
1 c. ground pecans
1/2 c. ground ginger snaps
1/4 c. sugar
1/4 c. melted butter or margarine
To make crust: Combine ground pecans, ginger snaps, sugar and melted butter. Press into a 9 inch pie pan. Bake at 450 degrees for 5-7 minutes. Set aside to cool.
To make the filling: Beat pumpkin, brown sugar, salt and spices for several minutes. Add softened ice cream and blend. Pour into crust. Freeze overnight. Remove from freezer about 15 minutes before serving.
This recipe can be doubled and made in a 9 x 13 inch pan.