---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Freezer Pumpkin Pie
  Categories: Pies, Holiday, Bakery
       Yield: 1 servings
  
            Radis bgmb90b
            -----crust-----
       1 c  Pecans; ground
     1/2 c  Gingersnaps; ground
     1/4 c  Sugar
     1/4 c  Butter; or margarine
            -----filling-----
       1 c  Pumpkin; canned or cooked
     1/2 c  Brown sugar; packed
     1/2 ts -salt
     1/2 ts Ground ginger
     1/4 ts Ground nutmeg
       1 qt Vanilla ice cream; softened
  
   1. In a bowl, combine the pecans, gingersnaps, sugar and butter; mix well.
   Press into a 9″ pie pan and bake at 450 deg for five minutes. COOL
   completely. 2. In a mixing bowl, beat 1st 6 ingredients. Stir in ice cream
   and mix until well-blended. 3. Spoon into crust. Freeze until firm at least
   2 -3 hours. Store in freezer.
   
   NOTE: almost no bake and very easy.  Different crust.
   
   SOURCE:  TASTE OF HOME Magazine; October/November 1994 issue;
  
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