Baked 9 inch pie shell
1 qt. vanilla ice cream, softened
2 c. canned pumpkin
2 (3 1/2 oz.) pkgs. vanilla instant pudding
1 tsp. cinnamon
Whipped cream for topping

Blend ice cream and pumpkin. Add instant pudding mix and cinnamon. Fold together as quickly and lightly as possible so the ice cream does not melt too much. Pour into baked pie shell and chill at least 8 hours or overnight. Top with whipped cream.