1 baked deep dish pie shell, 9 inches
1 qt. vanilla ice cream
1 c. cooked pumpkin
3/4 c. granulated sugar
1/2 tsp. salt
3/4 tsp. pumpkin pie spice or 1/4 tsp. cinnamon, 1/4 tsp. nutmeg, and 1/4 tsp. ginger
1 c. heavy cream

Spread ice cream in cooked shell. Place in freezer until thoroughly hardened. Blend together pumpkin, sugar, salt, and spice. Whip cream until stiff; fold into pumpkin mixture. Spoon over frozen ice cream and replace in freezer until ready to use. When serving, cover with additional whipped cream and drizzle with syrup (as follows).

SYRUP:

1/2 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 thickens. When cool add vanilla. Drizzle over pie.