Ingredients:
1 1/2 cups crushed gingersnap cookies
1/4 cup butter or 1/4 cup margarine, melted
3/4 cup canned pumpkin pie filling
1/4 cup milk
1 quart vanilla ice cream
Directions:
Preheat oven to 375 F.
Combine first two ingredients and press in the bottom and up the sides of a 9-inch pie pan.
Bake at 375F for 8-10 minutes.
Cool.
Then blend the last three ingredients together and pour into pie crust.
Freeze.
Servings: Serve
Time preparation: 15 min.
Time total: 25 min.