TOTAL TIME: Prep: 15 min. + freezing Bake: 5 min. + cooling YIELD: 8 servings.

This freezer pumpkin pie is a cool twist on tradition. Gingersnaps and pecans form the delicious baked crust for the pumpkin and ice cream filling. —Vera Reid, Laramie, Wyoming

Ingredients

1 cup ground pecans

1/2 cup finely crushed gingersnaps

1/4 cup sugar

1/4 cup butter, softened

FILLING:

1 cup canned pumpkin

1/2 cup packed brown sugar

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1 quart vanilla ice cream, slightly softened

Whipped cream, optional

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