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| 1 1/2 Tasse | Graham cracker crumbs 1 tb Sugar |
| 6 Esslöffel | Butter; melted 1 ts Ginger, ground |
| 1 x ca. 1/2 Liter | Ice cream, vanilla; softened 1/2 ts Salt |
| 1 Tasse | Pumpkin, canned 1/4 ts Nutmeg |
| 3/4 Tasse | Sugar 1 c Cream, whipping |
| 1/2 Teelöffel | Ginger, ground 1/2 ts Vanilla |
| 1/2 Teelöffel | Cinnamon Pecan halves |
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Crust: Mix all ingredients in a medium bowl; press firmly into the bottom of a 9 inch pie plate. Make for 15 minutes at 350°F; cool completely and refrigerate until ready to fill. Filling: Spread ice cream over crust and freeze until ice cream is firm. Blend the pumpkin, sugar, spices and salt in a large bowl. In another bowl, beat the cream and vanilla until soft peaks form. Fold the whipped cream into the pumpkin mixture. Spread on top of the ice cream and crust, forming peaks. Place pecans on top. Freeze until set. Soften in refrigerator slightly before serving.
From Scott Welliver, Episoft Systems
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