Frost on the Pumpkin Pie

Grrrrrgh!
Course : Pies
From: HungryMonster.com
Serves: 1
 

Ingredients:

1 1/2 cups gingersnap cookie crumbs
1/4 cup margarine - melted
1 cup canned pumpkin
2 Teaspoon pumpkin pie spice
1/4 cup packed brown sugar
1 quart butter pecan ice cream - softened
 

Preparation:

Mix together gingersnap crumbs and melted margarine. Press firmly against bottom and sides of 9 inch pie pan. Bake at 350 degrees for 5 to 7 minutes. Cool. In small pan, combine pumpkin, sugar and pumpkin pie spice. Cook slowly until mixture is heated through; cool. Fold pumpkin mixture into softened ice cream. Pour into cooled gingersnap crust. Freeze pie 4 to 6 hours or overnight. Garnish with whipped cream.

 

Nutritional Information:

1089 Calories (kcal); 20g Total Fat; (16% calories from fat); 14g Protein; 222g Carbohydrate; 0mg Cholesterol; 1235mg Sodium