Ingredients:
2/3 cup canned pumpkin
1/3 teaspoon cinnamon
2/3 cup brown sugar, packed
¼ teaspoon salt
¼ teaspoon ginger
1/3 cup walnuts, chopped
4 cups vanilla ice cream
Dash of nutmeg
Dash of cloves
9-inch graham cracker crust
Boil pumpkin, salt, brown sugar, and spices in a small saucepan for 30 seconds, stirring constantly. Allow to thoroughly cool then blend with ice cream in a mixing bowl. Add walnuts. Pour mixture into crust and freeze until firm. When ready to serve, top with whipped cream and nutmeg. Slice and serve.
Yield: 9-inch pie, 8 slices
