Graham cracker crumb crust
1 c. cooked or canned pumpkin
1 1/4 c. sugar
1 tsp. salt
1/2 tsp. ginger
1/4 tsp. nutmeg
1 c. whipping cream, whipped
1 pt. vanilla ice cream

Mix pumpkin, sugar, salt and spices. Fold into whipped cream. Spoon ice cream into crumb crust, top with pumpkin-cream mixture. Freeze at least 2 hours.