Gingersnap Pumpkin Ice Cream Pie - cooking recipe

Ingredients

Gingersnap Crust
1 1/2 cups crushed gingersnaps
1/4 cup powdered sugar
1/2 cup butter
Filling
1 cup pumpkin (not pumpkin pie filling)
1 quart vanilla ice cream
1/2 teaspoon salt
1/2 cup brown sugar
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon mace

Preparation

For Crust:
Mix together the crust ingredients and press into a 9-inch pie pan.
Bake crust at 375\u00b0F for 8 minutes.
Cool completely.
For filling:
Soften ice cream in a large bowl.
Mix the remaining filling ingredients in with the ice cream.
For pie:
Pour the pie filling ingredients into the cooled crust.
Place in freezer until set before serving.