FROSTY PUMPKIN PIE

9 inch graham cracker crust
1 pt. vanilla ice cream
1 c. canned 100 % pumpkin
1 c. sugar
slightly less than 1/2 tsp. ginger
1 tsp. cinnamon
1/4 tsp. nutmeg
1/2 tsp. salt
2 c. whipped topping (not lite), divided

Soften ice cream slightly. Spread in the pie crust, and freeze until ice cream is solid again. In a large bowl, mix pumpkin, sugar, spices, and salt. Fold 1 cup of whipped topping into the pumpkin mixture. Pour over the ice cream in the pie shell.

Freeze several hours. Remove from freezer 15-30 minutes before serving. Top pie with the other cup of whipped topping before serving. Refrigerate any leftovers.


*If desired, you can add 1/2 c. chopped walnuts to the pumpkin mixture. Add before the whipped topping is folded in. 

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