1 (16 oz.) can pumpkin pie filling
1 (14 oz.) can sweetened condensed milk
1 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp. salt
1 pt. ice cream, your favorite
2 (10 inch) graham cracker crumb crusts

In a large mixer bowl combine pumpkin, sweetened condensed milk, ginger, nutmeg, and salt. Beat well. Stir in ice cream. Spoon into graham cracker crust. Freeze 5 hours or until firm. Let pie stand at room temperature 10 minutes before serving. Garnish with whipped cream and nuts if desired. Refreeze left overs. Yields 2 pies.