Frosti-Harvester Pie

(Ice-cream Pumpkin Pie)

Recipe Submitted by Kimberly Felix

Crust:
1/2 C flaked coconut
1/2 C chopped pecans
1/2 C butter
1/4 C brown sugar
1 C flour

Combine and cut in butter until mixture is crumbly. Spread into 9 x 13 baking dish. Bake at 400 for 15 minutes. Stir after removing from oven and place aside about half for topping. Press remaining half into bottom and sides of a 9" pie pan and chill.

Filling:
1/2 chopped pecans
1/4 C brown sugar
3/4 C pumpkin puree
1/2 t cinnamon
1/2 t ground ginger
1/8 t ground cloves
1/8 t nutmeg
1/4 t salt
1 quart softened vanilla ice cream

Combine all but ice cream in a large bowl. Stir spices together, then mix in the ice cream. Spread ice cream mixture into chilled crust. Garnish with reserved crumbs. Freeze until firm. Top with whipped cream if desired.

Let soften 5-10 minutes at room temperature before serving.