9-inch baked pie shell or graham cracker crust
1 pt. vanilla ice cream
2 to 3 tbsp. chopped crystallized ginger
1 c. canned or cooked pumpkin
1 c. sugar
1 tsp. pumpkin pie spice
1/2 tsp. ground ginger
1/2 tsp. salt
1/2 c. chopped walnuts
1 c. chilled whipping cream

Bake pie shell. Soften ice cream slightly; quickly fold in crystallized ginger. Spread in pie shell. Freeze until ice cream is solid.

Mix pumpkin, sugar, pumpkin pie spice, ground ginger, salt and walnuts. Beat whipping cream in chilled bowl until stiff; fold in pumpkin mixture. Pour over ice cream in pie shell. Freeze several hours. Remove from freezer 10 to 15 minutes before serving.