Line an 8" pie pan with 1 pint vanilla or favorite ice cream flavor. Freeze well. 9" pie pan = 1 quart; 9"x13" pan = 1/2 gallon (double filling).

FILLING:

1 c. heavy cream
1 c. pumpkin
1 c. sugar
1/4 tsp. salt
1/4 tsp. ginger
1/4 tsp. nutmeg
1 tsp. cinnamon

Chill heavy cream in small mixing bowl with beaters. Put in freezer about 8 to 10 minutes. Do not allow to freeze. Whip stiffly. Do not sweeten.

Mix together remaining ingredients. Cook over low heat about 3 minutes or until it lightly bubbles. Cool and chill. Fold into whipped cream. Pour into ice cream shell. Freeze 2 hours for 9" pan. About 5 hours for 9"x13" dish.