Pumpkin Ice Cream Pie Recipe

• 1½ cups Cracker Crumbs
• ¼ cup Margarine (melted)
• 3 tbsp White Sugar
• ½ gallon Vanilla Ice Cream (softened)
• 1 cup canned Pumpkin
• ½ cup packed Brown Sugar
• 1 tsp Ginger (ground)
• ½ tsp Cinnamon (ground)
• ½ tsp Nutmeg (ground)
• 1 tbsp Orange Juice

• Grease a pie pan.
• Combine together cracker crumbs, white sugar and margarine in a large mixing bowl.
• Press the mixture into the greased pie pan.
• Chill the crust for 1 hour or until firm. Alternately, you can bake it in the oven at 375 °F (190 °C) for 10 minutes till the edges turn brown. Remove and cool on rack for filling it.
• Prepare the filling by mixing vanilla ice cream, pumpkin, brown sugar, ginger, cinnamon, nutmeg and orange juice together.
• Pour the mixture on to the crust.
• Freeze the pie until ready to serve.