1 c. canned pumpkin
1/2 tsp. salt
1/2 tsp. ginger
1 9" baked pastry shell
1/2 c. sugar
1/2 tsp. nutmeg
1 qt. vanilla ice cream
12 pecan or walnut halves, optional

Combine pumpkin, sugar, salt and spices. Stir ice cream to soften and fold in pumpkin mixture. Place in baked shell; trim with the nut halves. Freeze firm (about 4 hours).