1 pt. vanilla ice cream, soften
8 oz. pumpkin
3/4 c. sugar
1/2 tsp. cinnamon
1/4 tsp. ginger
1/2 tsp. cloves
1/2 vanilla
1/2 c. whipping cream

Spread ice cream in a 9 inch graham cracker crust. Place in freezer. Combine pumpkin, sugar and spices. Add vanilla. Beat cream until stiff. Fold into pumpkin mixture. Pour over ice cream, and return to freezer. Freeze at least 4 hours.