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. |