Gingersnap Crust (below)
1 cup mashed cooked pumpkin
¼ cup packed brown sugar
1 teaspoon aromatic bitters
½ teaspoon salt
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground cinnamon
1 carton (4 ½ ounces) frozen whipped topping, thawed
1 pint butter pecan ice cream, slightly softened
2 tablespoons chopped pecans
Bake Gingersnap Crust: cool. 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.
Heat oven to 350°. Mix 1 ½ cups gingersnap crumbs and ¼ cup butter or margarine, melted. Press firmly and evenly against bottom and side of 9-inch pie plate. Bake 10 minutes.
©1975 by General Mills, Inc. All rights reserved. Printed in U.S.A.