Pumpkin Ice Cream Pie

Crust:
10-12 Gingersnap Cookies-2" in diameter-broke in half
1 cup pecans
1/4 cup Brown Organic Sucanat Sugar-Or some other "healthy" sugar --Next time I am going to eliminate sugar entirely.
3 Tablespoons candied ginger-break into small pieces if large. ,

Directions:

• Put all ingredients in food processor, process until nice and crumbly.Transfer to a medium size bowl.
• Add 3 Tablespoons softened Earth Balance "Butter".
• Mix well with hands. Save 1/2 cup for top of pie.
• Press well, remainder of crumbs on bottom and sides of a lightly sprayed 9" pie plate.
• Bake crust and extra crumbs (place in a small oven -proof container) in a 425 degree oven, 8-10 minutes.
• Watch so the crust does not burn.
• Stir the crumbs in the small container several times so they break up. (For the top of the pie).
• Cool completely, before putting ice cream in. I made the crust several hours before.
  
  Vanilla Ice Cream
  
  1 cup vanilla soymilk-I like using Very Vanilla Silk Soymilk
  2 Tablespoon Arrowroot Starch/flour, This is a Bob's Red Mill Product. or 2 Tablespoons Tapioca Starch
  2 cups Soy Creamer-You will find this in the grocery store by the refrigerated soy milk.
  1 teaspoon Stevia Powder-please don't substitute
  1 1/2 Tablespoons Vanilla Extract-please not imitation
  
  Directions:
  
• In a small container combine 1/4 cup soymilk with the arrowroot powder.
• Mix very well.
• Set aside.
• In a medium kettle mix soy creamer, stevia and remaining 3/4 cup soy milk.
• Cook over medium low heat, stirring frequently.
• Once mixture starts coming to a boil, remove from heat immediately.
• Stir in arrowroot cream. This will cause the mixture to thicken noticeably.
• Add Vanilla Extract.
• Refrigerate 3 hours or more.
• I like making it the night before, and leave it covered in fridge overnight.
  
  Pumpkin Filling:
  1 cup fresh pumpkin-cooked
  1/4 cup Brown Organic Sucanat Sugar -go easy
  1 teaspoon ground cinnamon
  1/2 teaspoon ground ginger
  1/4 teaspoon ground nutmeg.
  
  1-Put all ingredients in a food processor.
  Mix well. Refrigerate covered until ready to use.
  
  To Assemble:
• Put ice cream batter in ice cream machine. Follow directions on your machine. Mine takes about 20 minutes to make ice cream. After ice cream starts to get thick (after about 15 minutes)
• Gradually add pumpkin mixture.
• Make sure it is mixed well.
• Spread in pie crust. Sprinkle crumbs over the top.
• Freeze, leave sit out 15 minutes before serving.
• Using a large knife, dipped in hot water will making slicing easier.
  
  Comments from Verna's Test Kitchen:
  
  I think the next time I make this I would put 1 teaspoon of ground ginger in my crust, rather than the candied ginger. The candied ginger just adds a lot more sugar.
  
  I will be making this for the CHIP pot luck on Thursday. Seeing the class is quite large, I will double the recipe and put in a 13" by 9" glass pan. I will probably also make for the CHIP Alumni Pot Luck on December 1.
  
  Any questions email me at verna.v@att.net
  
  Enjoy!! This would be a great recipe for Thanksgiving, or anytime as you can make it ahead.