1 baked 9" deep dish pie shell
1 quart vanilla ice cream
1 c. cooked or canned pumpkin
3/4 c. granulated sugar
1/2 tsp. salt
1/4 tsp. nutmeg
1/4 tsp. ginger
1/4 tsp. cinnamon
1 c. heavy cream

Spread ice cream in cooled pie shell. Place in freezer until thoroughly hardened. Blend together pumpkin, sugar, salt and spices. 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.