13 Dec 2007 1 (9-inch) Butter Crunch Pie Crust (see below) 1 cup cooked pumpkin 1 quart vanilla ice cream, softened 3/4 cup granulated sugar 1/2 teaspoon salt 1/4 teaspoon ginger 1/4 teaspoon nutmeg 1/4 teaspoon cinnamon 1 cup Syrup for Ice Cream Pie (see below) Spread ice cream in pie shell, place in freezer until thoroughly frozen. Blend together pumpkin, sugar, salt, and spices. Whip cream until stiff and fold into pumpkin mixture. Spoon into frozen pie over ice cream. Replace in freezer until ready to use. To serve, cover with additional whipped cream. Drizzle with syrup. Butter Crunch Pie Crust: 1/2 cup butter 1/4 cup packed brown sugar 1 cup all-purpose flour 1/2 cup chopped nuts Heat ... {Tags: } {More...}