1 1/2 pts. vanilla ice cream
1 c. canned pumpkin
3/4 c. brown sugar, firmly packed
1/2 tsp. each ground ginger & cinnamon
1/3 c. candied orange peel (opt.)
3 tbsp. rum (or 1/4 c. orange juice)
3/4 c. whipping cream
Pecan halves for garnish

Put a 9 inch pie pan into the freezer. Allow ice cream to stand at room temperature a few minutes, until SLIGHTLY softened. Spread ice cream evenly over bottom and sides of pie pan, set back in freezer if it gets too soft. Keep in freezer while you prepare filling.

For filling combine pumpkin, sugar, ginger and cinnamon in a saucepan. Stir over medium heat until mixture is just below the simmering point. Stir in fruit, rum, (or orange juice); refrigerate until well chilled. Whip cream and fold into chilled pumpkin mixture. Pour into ice cream lined pan and freeze. Garnish with pecan halves before serving. Serves: 6 to 8.