Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  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