Frosty Pumpkin Pie

Hagfors gxdb48a-- 1 c Pumpkin; mashed & cooked

1/4 c Brown sugar; packed

1 ts Aromatic bitters

1/2 ts Salt

1/2 ts Ground ginger

1/4 ts Ground nutmeg

1/4 ts Ground cinnamon

4 1/2 oz Frozen whipped topping; thaw

1 pt Butter pecan ice cream; slig

2 tb Pecans; chopped

Crust
- 1 1/2 c Gingersnap crumbs

1/4 c Butter or margarine; melted

CRUST: Heat oven to 350-degrees. Mix gingersnap crumbs and butter or margarine, melted. Press firmly and evenly against bottom and side of 9" pie plate. Bake 10 minutes. Cool. FILLING: 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. (Betty Crocker's Step-by-Step Recipes)
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