Recipe: Pumpkin Ice Cream Pie

1 cup canned pumpkin
1/2 tea. salt
1/4 cup brown sugar
1/2 tea. nutmeg
1/2 tea. cinnamon
1/2 tea. ginger
1 quart vanilla ice cream
1 graham cracker pie crust

Combine pumpkin, brown sugar, salt and spices. Stir ice cream to soften. Fold in pumpkin mixture. Turn into shell and freeze until firm.

LAST-MINUTE PUMKIN CHIFFON PIE

1 (1/3-quart) carton dessert whip
1 can pumpkin
3/4 tea. cinnamon
1/4 tea. nutmeg
1/4 tea. ginger
1/3 cup half and half
1 package instant vanilla pudding
1 graham cracker crust (8-in shell)

Whip dessert whip and set aside. Combine pumpkin, spices, and cream. Add pudding and blend. Pour into shell and refrigerate. Keeps several days. Garnish top with whipped cream (optional)