Frozen Pumpkin Pie
rec.food.cooking/Rich Bails (1995)

4 cups vanilla ice cream, softened
1 cup pumpkin puree
1/3 cup brown sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1 baked 9-inch pie shell, cooled
1/4 cup chopped walnuts

With a rotary beater or electric mixer, beat all ingredients except last 2 until well blended. Pour into pie shell and sprinkle with nuts, then freeze until firm. If pie if not eaten the same day, store frozen in a plastic bag or foil to prevent change of texture. Serve frozen.