1/4 c Margarine
1 1/2 c Crushed gingersnap cookies
1 can Pumpkin (16 oz.)
2 cups Vanilla ice cream softened
1 c Powdered sugar
1 1/2 ts Pumpkin pie spice
1/8 ts Salt
2 c Frozen whipped topping, Thawed
Melt margarine in small sauce pan. Remove from heat; stir in crushed cookies. Press mixture
evenly in bottom and up sides of a 9 inch pie pan; refrigerate.
In a large bowl combine the pumpkin, ice cream, sugar, pumpkin pie spice, and salt.; blend until
smooth. Fold whipped topping into pumpkin mixture. Pour into pie crust lined pan. Freeze for
several hours or until firm. (For longer storage, cover tightly with foil)
Before serving let stand at room temperature at least 15 minutes. Garnish as desired.
