INGREDIENTS:

1 (9 inch) graham cracker pie shell
1 pt. vanilla ice cream
1 c. canned pumpkin
3/4 c. sugar
1/2 tsp. nutmeg
1/2 tsp. ginger
1/2 tsp. cinnamon
1/2 tsp. salt
1/2 pt. whipping cream

DIRECTIONS:

Allow ice cream to soften slightly, then spread it over the crumb shell, making a layer 1/2 inch thick. Place it in the refrigerator while preparing the pumpkin layer. Blend together the pumpkin, sugar, spices and salt. Whip cream and fold in. Spoon this filling over the ice cream lined pie shell. Return to freeze for 2 hours or more. Let stand at room temperature 5 minutes before serving.

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