Frost on the Pumpkin Pie

Makes 8 servings

1/4 c. margarine, melted

1-1/2 c. gingersnap cookies, crushed

15-oz. can pumpkin

1 pt. vanilla ice cream, softened

1 c. powdered sugar

1 t. pumpkin pie spice

8-oz. container frozen whipped topping, thawed

Stir margarine and cookie crumbs together; press into an ungreased 9" pie plate. Refrigerate. Combine pumpkin, ice cream, powdered sugar and spice; blend until smooth. Fold in whipped topping; pour into crust. Freeze for several hours; let stand at room temperature for 20 to 25 minutes before serving.

Top off your pumpkin pie with cinnamon-spice whipped cream. In a chilled mixing bowl, beat 2 cups whipping cream, 1 tablespoon orange extract and 1/4 teaspoon cinnamon until stiff peaks form.