1 pt. vanilla ice cream
1 (9-inch) baked pastry shell, cooled
1 c. canned pumpkin
1 1/4 c. sugar
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. nutmeg
1 c. whipping cream, whipped

Stir ice cream to soften enough to spread on baked pastry shell. Freeze firm. Mix pumpkin, sugar, and spices; fold in whipped cream and spread over ice cream layer and freeze.

Remove from freezer 10 minutes before serving and pie will cut nicely. Garnish with a little whipped cream if you wish.