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

Mix pumpkin, brown sugar, bitters, salt, ginger, nutmeg and cinnamon. Fold whipped topping into pumpkin mixture. Spoon ice cream into gingersnap crust (below) spreading to edge of crust. Swirl pumpkin mixture over ice cream. Freeze, uncovered, at least 3 hours. Let stand at room temperature 15 minutes before serving. Sprinkle pecans in circle on pie.

GINGERSNAP CRUST:

1 1/2 c. gingersnap crumbs
1/4 c. butter, melted

Heat oven to 350 degrees. Mix crumbs and butter and firmly press evenly against bottom and sides of 9" pie plate. Bake 10 minutes; cool.