1 qt. vanilla ice cream (softened slightly)
1 c. cooked or canned pumpkin
3/4 c. granulated sugar
Dash salt
1/4 tsp. ginger
1/4 tsp. nutmeg
1/4 tsp. cinnamon
1 c. heavy cream
1 baked 9 inch pie shell

Spread ice cream in cooked pie shell. Place in freezer until thoroughly hardened.

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