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| FROSTY PUMPKIN PIE | |
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1 1/2 c. ginger snaps, crumbled fine 1/4 c. sugar 1/2 c. butter, melted Line a 9 inch pie pan with mixture and press firmly into place. Chill 20 minutes or bake 10 minutes at 350 degrees. Cool. Fill with 1 can prepared pumpkin pie mixed with 1 quart of Gran-Val Scoop vanilla ice cream. Freeze. Remove from freezer 10 minutes before serving. Garnish with whipped cream and pecans. Gran-Val Scoop | |
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