Ingredients:
9-inch pie shell, baked and cooled
1 cup pumpkin
1 ¼ cup sugar
½ teaspoon salt
½ teaspoon cinnamon
½ teaspoon ginger
½ teaspoon nutmeg
½ pint whipping cream, whipped to stiff peaks
1 pint vanilla ice cream

Directions:
Mix the pumpkin, sugar, salt, cinnamon, ginger and nutmeg until blended together. Fold in the whipped cream. Fill the pie shell with one pint of vanilla ice cream, then top with the pumpkin mixture. Freeze for 8 hours before serving – overnight is even better.