9 inch baked pastry shell
1 1/2 pt. vanilla ice cream
1 c. canned pumpkin
1/2 c. brown sugar
1/4 tsp. nutmeg
1/4 tsp. cinnamon
1/2 tsp. ginger
1/2 pt. whipping cream to garnish top

Mix all ingredients, except whipping cream, until blended. Pour into pastry shell. Freeze at least 3 hours. Garnish with whipping cream.

Tastes just like pumpkin pie, but chilled for summer!