1 baked 9 inch pie shell
1 qt. vanilla ice cream
1 c. cooked or canned pumpkin
3/4 c.sugar
1/2 tsp. salt
3/4 tsp. pumpkin pie spice
1 c. heavy cream

SYRUP MIXTURE:

1 c. brown sugar
1/4 c. dark corn syrup
1/4 c. hot water
1/2 tsp. vanilla

Boil sugar, syrup and water until it starts to thicken. But don't let it get too thick. When cool add vanilla.

Spread ice cream in cooled pie shell. If pie plate is not a deep one, you may wish to use a little less ice cream. Place in freezer until hardened.

Blend pumpkin, sugar, salt and pumpkin pie spice. Whip the heavy cream until stiff and fold into pumpkin mixture. Spoon into frozen pie shell over ice cream. Put in freezer until ready to use. When serving, cover with additional whipped cream and drizzle the syrup mixture over the top.