GINGERSNAP CRUST:

Heat oven to 350 degrees. Mix 1 1/2 cups gingersnap crumbs and 1/4 cup butter melted. Mix well and press firmly and evenly into bottom and sides of 9-inch pie plate. Bake 10 minutes.

FILLING:

1 c. pumpkin (fresh cooked or canned)
1 tsp. salt
1/4 tsp. ground nutmeg
1 (4 1/2 oz.) whipped cream
2 tbsp. chopped pecans
1 tsp. aromatic bitters
1/2 tsp. ground ginger
1/4 tsp. ground cinnamon
1 pt. butter pecan ice cream, slightly softened
1/4 c. packed brown sugar

Bake ginger crust and cool. Mix pumpkin brown sugar, bitters, salt, ginger, nutmeg, and cinnamon. Fold in whipped cream to pumpkin mixture.