9" baked pie shell
1 pt. vanilla ice cream
1-2 tbsp. finely chopped candied ginger
1 c. canned or cooked pumpkin (mashed)
1 c. sugar
1/2 tsp. ground ginger
1/4 tsp. nutmeg
1 c. whipping cream, whipped

Stir ice cream just enough to soften. Quickly fold in candied ginger. Spread evenly in 9 inch pastry shell and freeze.

Mix pumpkin and dry ingredients. Fold in whipped cream. Spread over ice cream layer and return to freezer. Leave for several hours or overnight. Remove from freezer 20 minutes before serving.