Vanadium

Crust:

• 1/4 cup butter or margerine
• 1 1/2 cup gingersnap cookie crumbs (or Oreo cookie crumbs for a chocolatey taste)

Filling:

• 2 cups vanilla ice cream
• 1 cup canned pumpkin pie filling *
• 1 tbsp rum or brandy (optional)
• 1 egg white
• 1 cup whipping cream

Crust:

1. Melt butter in saucepan. Stir in crumbs. Press into 9' pice plate. Chill 15 min.

Filling:

1. Spread ice cream in bottom of crust. Freeze while preparing remainder. Mix pumpkin with rum. Beat egg white and whipping cream until stiff. Fold into pumpkin mixture. Spread over ice cream layer. Freeze. To serve, let stand 10-15 min. Cut into 6 pieces.

* To use canned pumpkin, mix 1 cup pumpkin, 1/2 cup sugar, 1/4 tsp. each of cinnamon, nutmeg, and ginger and the rum. Proceed with recipe.