Ice Cream Pumpkin Pie - cooking recipe

Ingredients

21 to 22 gingersnaps
1 c. canned pumpkin
1/2 c. sugar
1/2 tsp. salt
1 1/2 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. allspice
1/2 tsp. ginger
1/2 tsp. nutmeg
1/2 c. chopped pecans
1 qt. vanilla ice cream, softened

Preparation

Arrange 19 to 20 gingersnaps over bottom and sides of a 9-inch pie plate. Crush remaining gingersnaps.