Pumpkin Ice Cream Pie

Crust

1 1/2 c low-fat graham cracker crumbs
1/4 c reduced fat margarine -- melted
3 tbsps granulated sugar

Filling

1/2 gal fat-free vanilla ice cream -- slightly softened
1 c pumpkin, canned
1/2 c brown sugar -- packed
1 tsp ginger
1/2 tsp cinnamon
1/2 tsp nutmeg
1 tbsp orange juice, canned


To prepare crust, combine crumbs, margarine, and sugar in a mixing bowl. 
Press mixture firmly into prepared pan. Chill 1 hour, or until firm. Or, bake
in a 375 oven for 10 minutes or until edges are brown. Cool on rack before 
filling. To prepare filling, combine ice cream, pumpkin, brown sugar, ginger,
cinnamon, and nutmeg. Pour into crust. Freeze until ready to serve.