Frosty Pumpkin Pie

Yield: 1 (9-inch) pie

Ingredients

• 1  cup  canned pumpkin
• 1/2  cup  firmly packed brown sugar
• 1/8  teaspoon  salt
• 1  teaspoon  ground cinnamon
• 1/4  teaspoon  ground nutmeg
• 1/8  teaspoon  ground cloves
• 1  quart vanilla ice cream, softened
• Gingersnap Crumb Crust
• Garnishes: whipped cream, gingersnaps

Preparation

Combine first 6 ingredients in a large bowl, stirring well. Fold in ice cream.

Spoon mixture into Gingersnap Crumb Crust; cover and freeze 8 hours or overnight. Let stand at room temperature 10 minutes, and garnish, if desired.

Marty Sprague, Southern Living, NOVEMBER 1996