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Freezer Pumpkin Pie

1 c Ground pecans
1/2 c Ground ginger snaps
1/4 c Sugar
1/4 c Butter or margarine,
1 c Cooked or canned pumpkin
1/2 c Packed brown sugar
1/2 ts Salt
1/2 ts Ground cinnamon
1/2 ts Ground ginger
1/4 ts Ground nutmeg
1 qt Vanilla ice cream,
-softened slightly

In a bowl, combine the pecans, gingersnaps, sugar, and butter; mix well. Press into a 9-inch pie pan; bake at 450 for 5 minutes. Cool completely.
In a mixing bowl, beat first six filling ingredients. Stir in ice cream and mix until well blended. Spoon into crust. Freeze until firm, at least 2-3 hours. Store in freezer.
Makes 8 servings.

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