A special for Thanksgiving.

1 (9 inch) pastry shell, baked
1 pt. vanilla ice cream
1 tbsp. finely chopped candied ginger
1 c. cooked pumpkin
1 c. sugar
1/2 tsp. salt
1/2 tsp. ground ginger
1/4 tsp. nutmeg
1 1/2 c. miniature marshmallows
1 c. cream, whipped

1. Stir ice cream just to soften; quickly fold in the candied ginger; spread in pastry shell; freeze.

2. Mix pumpkin with sugar, salt, ground ginger, nutmeg, and chopped marshmallows. Fold in whipped cream.