Recipe: Pumpkin Ice Cream Pie for Vickie.

PUMPKIN ICE CREAM PIE

1/4 cup brown sugar
3/4 cup canned or cooked mashed pumpkin
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
dash nutmeg
1/4 teaspoon salt
1 quart vanilla ice cream
1/3 cup chopped pecans, optional
1 baked pie crust, 9-inch
sweetened whipped cream and pecan halves (optional, to serve)

Combine brown sugar, pumpkin, spices, and salt. Bring to the boiling point, stirring constantly. Remove from heat and let cool.

Beat cooled pumpkin mixture into softened vanilla ice cream; add chopped pecans, if using.

Spread into baked pastry shell then freeze until firm.

TO SERVE:
If desired, garnish with sweetened whipped cream and pecan halves.

Adapted from source: Diana Rattray