1/4 c. butter
1 1/2 c. gingersnap crumbs
1/4 c. packed brown sugar
1/2 tsp. ground ginger
1/2 tsp. ground nutmeg
1/2 tsp. ground cinnamon
Dash of salt
1 c. canned pumpkin
1 pt. (2 c.) butter pecan ice cream
1/4 c. chopped pecans
1 carton (4 1/2 oz.) frozen whipped topping, defrosted

Place butter in 9 inch pie plate. Microwave at high 1 to 1 1/2 minutes, or until melted. Stir in crumbs until moistened. Press firmly and evenly against bottom and side of pie plate. Microwave at high 1 to 1 1/2 minutes or until set, rotating 1/2 turn after 1 minute. Cool.

In 3 quart bowl mix brown sugar, ginger, nutmeg, cinnamon, salt, pumpkin. Place ice cream in medium bowl. Reduce power to 50% (medium). Microwave 10 to 20 seconds or until softened; stir. Fold into pumpkin mixture. Add pecans. Fold in whipped topping. Pour into cooled pie shell. Freeze at least 6 hours or overnight.