Crumb pie crust
1 pt. vanilla ice cream
1 c. canned pumpkin
3/4 c. sugar
1/2 tsp. ginger
1/2 tsp. salt
1/2 tsp. nutmeg
1/2 tsp. cinnamon
1 c. heavy cream
1/2 c. chopped pecans

Spread slightly softened ice cream in bottom of cool pie shell. Place in freezer. Combine next 6 ingredients. Whip cream and fold into pumpkin mixture. Spread over ice cream in pie shell. Place in freezer. When frozen, wrap, seal, label, date and return to freezer. Can be frozen 1 month. Remove from freezer a few minutes before serving.