Gingersnap Crust (below)
1 c. canned pumpkin
1/4 c. packed brown sugar
1 tsp. aromatic bitters
1/2 tsp. salt
1/2 tsp. ground ginger
1/4 tsp. ground nutmeg
1/4 tsp. ground cinnamon
1 container (4 oz.) frozen whipped topping, thawed
1 pt. butter pecan ice cream, softened
2 tbsp. chopped pecans

Bake crust. Mix pudding, brown sugar, bitters, salt, ginger, nutmeg and cinnamon. Fold in whipped topping. Spread ice cream in crust. Swirl pumpkin mixture over ice cream. Freeze uncovered at least 3 hours. Remove from freezer 15 minutes before serving. Sprinkle with pecans. 8 servings.

GINGERSNAP CRUST:

Heat oven to 350 degrees. Mix 1 1/2 cups gingersnap crumbs and 1/4 cup butter, melted. Press firmly against bottom and side of pie plate, 9 x 1 1/4 inches. Bake 10 minutes; cool.