Pumpkin Ice Cream Pie

Crust:
1-1/2 cup low-fat graham cracker crumbs
1/4 cup reduced fat margarine - melted
3 tablespoons granulated sugar

Filling:
1/2 gallon fat-free vanilla ice cream slightly softened
1 cup pumpkin, canned
1/2 cup brown sugar - packed
1 teaspoon ginger
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 tablespoon orange juice, canned

Directions:
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 degree 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.

Makes 8 servings.

Nutritional information per serving:
Calories: 311
Fat: 4g
Calories from fat: 11%
Protein: 7g
Carbohydrate: 69g
Cholesterol: 0mg
Sodium: 238mg