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GINGERSNAP GRAHAM CRUST
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3/4 C. fine gingersnap crumbs (12 cookies)
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1/2 C. fine graham cracker crumbs ( 7 crackers)
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1/4 cup melted butter
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2 T sugar
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Toss together crumbs and add sugar and butter. Press into 9 inch pie pan.
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Cover sides and bottom evenly. Bake at 375 for 5 minutes. Cool on rack
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ICE CREAM PIE
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1 small Cup solid pack canned pumpkin
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1/3 C. SUGAR
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1/2 teasp. salt
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1/2 teasp. cinnamon
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1/4 teasp..nutmeg
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dash of ground cloves and ginger
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1/2 cup chopped pecans - 18 whole pecans for top decoration.
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1 Quart Vanilla ice cream
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