---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Frosty Pumpkin Pie
  Categories: Pies, Bakery
       Yield: 8 servings
  
            Hagfors gxdb48a--
       1 c  Pumpkin; mashed & cooked
     1/4 c  Brown sugar; packed
       1 ts Aromatic bitters
     1/2 ts Salt
     1/2 ts Ground ginger
     1/4 ts Ground nutmeg
     1/4 ts Ground cinnamon
   4 1/2 oz Frozen whipped topping; thaw
       1 pt Butter pecan ice cream; slig
       2 tb Pecans; chopped
            Crust-----
   1 1/2 c  Gingersnap crumbs
     1/4 c  Butter or margarine; melted
  
   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. 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. Freeze uncovered at least 3
   hours. Let stand at room temperature 15 minutes before serving. Sprinkle
   pecans in circle on pie. (Betty Crocker’s Step-by-Step Recipes)
  
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