CRUST:

4 1/2 c. bite size Rice Chex cereal, crushed to 1 1/2 c.
1/4 c. brown sugar
1/4 tsp. ginger
1/3 c. butter, melted

Heat oven to 300 degrees. Butter a 10 inch pie plate. Combine cereal crumbs, sugar and ginger. Pour butter over crumbs. Mix thoroughly; evenly and firmly pack onto bottom and sides of pie plate not rim. Bake 10 minutes. Cool thoroughly.

FILLING:

1 c. canned pumpkin
1 1/4 c. sugar
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. salt
1/4 tsp. ginger
1 tsp. vanilla
1 c. heavy cream, whipped
1 pt. vanilla ice cream, slightly softened

Combine pumpkin, spices, salt and vanilla. Fold in whipped cream. Put in refrigerator or freezer to get cold. Spread ice cream in bottom of cooled shell. Put in freezer for a few minutes to set. Spoon on pumpkin filling. Cover and freeze six hours or overnight. When serving can top with more whipped cream if desired.