Ingredients
- 4 1/2 whipped topping (frozen)
- 1 aromatic bitters
- 475 ml butter pecan ice cream
- 350 gr gingersnap crumbs
- 250 gr pumpkin
- 55 gr butter
- 55 gr brown sugar
- 18 gr pecans
- 1 gr salt
- 1 gr ginger (ground)
- 1 gr nutmeg (ground)
- 1 gr cinnamon (ground)
CRUST: Heat oven to 350-degrees. Mix gingersnap crumbs and butter or margarine, melted. Press firmly and evenly against bottom and side of 23 cm 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) ----
