1 c. canned pumpkin
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. ginger
1/4 tsp. salt
1/2 c. chopped nuts
1/2 c. milk
1/4 c. sugar
1 c. cream, whipped

Mix pumpkin, spices, salt and nuts. Heat milk, add sugar and stir until dissolved. Stir into pumpkin mixture and chill. Fold in whipped cream. Pour into mold or freezer tray and freeze until firm. Serves 6.