1 (16 oz.) can solid-pack pumpkin
1 (14 oz.) can sweetened condensed milk
1 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp. salt
1 pt. butter pecan ice cream, softened
1 (10 inch) graham cracker crust
Whip cream and nuts

In a large bowl, combine pumpkin, sweetened milk, cinnamon, ginger, nutmeg, and salt. Beat well. Stir in ice cream. Spoon into crust. Freeze for 5 hours or until firm. Let pie stand at room temperature 10 minutes before serving. Garnish with whip cream and nuts.