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NEPA roller46@hotmail.com KB3QKV

Makes 10 servings
ACTIVE TIME: 20 minutes
TOTAL TIME: 2 hours 20 minutes (including freezing time)
EASE OF PREPARATION: Easy
Crust
30 small gingersnap cookies (about 7 1/2 ounces)
2 tablespoons raisins
1 tablespoon canola oil

Filling
1 cup canned pumpkin puree
1/3 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
2 pints (4 cups) frozen low-fat vanilla ice cream, softened (see Tip)
1. Preheat oven to 350°F. Coat a 9-inch deep-dish pie pan with cooking spray.
2. To prepare crust: Combine gingersnaps and raisins in a food processor and pulse until finely chopped. Add oil and pulse until blended. Press evenly into the bottom and up the sides of the prepared pan.
3. Bake the crust until set, about 10 minutes. Transfer to a wire rack to cool completely.
4. To prepare filling: Combine pumpkin, sugar, cinnamon, ginger and nutmeg in a large bowl and mix well. Add ice cream and stir until blended. Spoon the mixture into the cooled pie crust. Freeze until firm, at least 2 hours. Let the pie soften slightly in the refrigerator for 20 to 30 minutes before serving.

TIP: Tip: To soften ice cream quickly, microwave on Medium-Low for 30 to 60 seconds.
MAKE AHEAD TIP: Cover and freeze the pie for up to 3 days. Equipment: 9-inch deep-dish pie pan

10/27/2008 12:30:30 PM