9-inch baked graham cracker crust
1 c. cooked or canned pumpkin
1 c. sugar
1/2 tsp. salt
1/2 tsp. ginger
1/4 tsp. nutmeg
1/2 c. chopped pecans
1 c. whipping cream, whipped
1 pt. vanilla ice cream

Mix pumpkin, sugar, salt, spices and pecans; fold into whipped cream. Place scoops of ice cream in pie shell; pour pumpkin mixture over ice cream. Freeze at least 2 hours. Garnish with additional whipped cream, if desired. Makes 6 servings.