1 pt. vanilla ice cream
1 c. canned pumpkin
3/4 c. sugar
1/2 tsp. ginger
1/2 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/2 pt. whipped cream

Spoon softened ice cream over bottom of graham cracker pie shell. Store in freezer while preparing pumpkin mixture. Combine pumpkin, sugar and spices, mix. Fold in whipped cream. Spread over ice cream. Freeze.