Jamaican Pumpkin Pie               
 

Crust:
11/4 cups gingersnap cookie crumbs (about 25 cookies)
2 tablespoons sugar
3 tablespoons butter, melted


Filling:
1/4 to 1/2 tsp. dry Jamaican jerk seasoning
1 can (15 oz.) solid-packed pumpkin
1/2 cup packed light brown sugar
1/2 tsp. imitation rum extract
1/4 tsp. ground cloves
1 qt. Blue Bunny Premium Butter Pecan Ice Cream (softened)
Whipped cream and pecan halves (for garnish)

Directions:
Combine crust ingredients in a small bowl and mix well. Press into bottom and sides of a 9-inch pie pan. Bake at 350°F for 6 minutes. Let cool.

If the jerk seasoning is not finely ground, grind it in a coffee mill or with a mortar and pestle.

In a large mixing bowl, combine jerk seasoning, pumpkin, brown sugar, rum extract and cloves and mix well. Add ice cream, beat on low speed until blended. Pour the mixture into the cooled pie shell.

Freeze the pie at least 2 hours. If it is frozen solid, the pie may be removed from the freezer 10 minutes before serving. Garnish with whipped cream and pecan halves.

Makes 8 servings.