*  Exported from  MasterCook  *

                        Change-Of-Pace Pumpkin Pie

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Pies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -----CRUST-----
   1 1/2  cups          Graham cracker crumbs
   6      tablespoons   Butter -- melted
   1      tablespoon    Sugar
   1      teaspoon      Ginger -- ground
                        -----FILLING-----
   1      pint          Ice cream, vanilla -- softened
   1      cup           Pumpkin -- canned
     3/4  cup           Sugar
     1/2  teaspoon      Ginger -- ground
     1/2  teaspoon      Cinnamon
     1/2  teaspoon      Salt
     1/4  teaspoon      Nutmeg
   1      cup           Cream -- whipping
     1/2  teaspoon      Vanilla
                        Pecan halves

CRUST:  Mix all ingredients in a medium bowl; press firmly into the bottom of a 9 inch pie
 plate. Bake for 15 minutes at 350øF; cool completely and refrigerate until ready to fill.
 FILLING:  Spread ice cream over crust and freeze until ice cream is firm. Blend the
 pumpkin, sugar, spices and salt in a large bowl. In another bowl, beat the cream and
 vanilla until soft peaks form.  Fold the whipped cream into the pumpkin mixture. Spread
 on top of the ice cream and crust, forming peaks. Place pecans on top. Freeze until set.
  Soften in refrigerator slightly before serving.



                   - - - - - - - - - - - - - - - - - -