Pumpkin Ice Cream Pie - cooking recipe

Ingredients

9-inch pie shell, cooked
1 pt. vanilla ice cream
1 c. canned pumpkin
3/4 c. sugar
1/2 tsp. each: nutmeg, ginger and cinnamon
1/4 tsp. salt
1 c. whipping cream

Preparation

Line pie shell with ice cream.
Make layer 1/2-inch thick. Place in freezer.
Blend together the pumpkin, sugar, nutmeg, ginger, cinnamon and salt.
Whip cream until stiff; fold into pumpkin mixture.
Spoon over ice cream in pie shell.
Return to freezer for at least 2 hours.
Let stand at room temperature 5 minutes before cutting.