FROZEN PUMPKIN PIE

1 cup mashed, cooked pumpkin
1/2 cup Karo dark corn syrup
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1 cup heavy (whipping) cream
1/4 cup sugar
1 baked (9-inch) graham cracker crust
1 pint vanilla ice cream, softened

In bowl stir together pumpkin, corn syrup, salt, ginger, nutmeg and cinnamon.

Whip cream, gradually beating in sugar. Fold pumpkin mixture into whipped cream.

Spread bottom of crust with ice cream; spoon pumpkin mixture over ice cream. Freeze at least 2 hours.

Remove from freezer 10 minutes before serving.

Makes 8 servings
From: Recipelink.com
Source: The Karo Cook Book - Recipe Collector's Edition, 1981