Ice Cream Pumpkin Pie - cooking recipe

Ingredients

1 (16 oz.) can pumpkin
1 (14 oz.) can sweetened condensed milk
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. ground nutmeg
1/2 tsp. salt
1 pt. butter pecan ice cream, softened
1 graham cracker crust (10-inch), baked and cooled
whipped cream
chopped nuts

Preparation

In a mixing bowl, combine first six ingredients; beat well. Stir in ice cream.
Spoon into crust.
Freeze for several hours or overnight.
Let pie stand at room temperature for 10 minutes before serving.
Garnish with whipped cream and nuts.
Yield:
8 servings.