Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4           cup  margarine
  1 1/2           cups  gingersnap crumbs
     1/4           cup  packed brown sugar
     1/2      teaspoon  ginger
     1/2      teaspoon  nutmeg
     1/2      teaspoon  cinnamon
  1               Dash  salt
  1                cup  canned pumpkin
  2                cup  butter
                        Pecan ice cream
     1/4           cup  chopped pecans
  4 1/2         ounces  frozen whipped topping defrosted

Preparation:

Place margarine in 9 inch pie plate. Microwave at high 1 to 1 1/2 minutes or until melted. Stir in crumbs until moistened. Press firmly and evenly against bottom and sides of pie plate. Microwave at high 1 to 1 1/2 minutes or till set, rotating 1/2 turn after 1 minute. Cool. In 3 quart bowl, mix sugar, spices and salt. Place ice cream in medium bowl. Reduce power to 50% (medium). Microwave 10 to 20 seconds or till softened; stir. Fold into pumpkin mixture. Add pecans. Fold in whipped topping. Pour into cooled pie shell. Freeze at least 6 hours or overnight.

Nutritional Information:

931 Calories (kcal); 68g Total Fat; (62% calories from fat); 6g Protein; 86g Carbohydrate; 0mg Cholesterol; 836mg Sodium