Categories: Pies 
      Yield: 8 servings 
  
-----------------------------------CRUST----------------------------------- 
  1 1/2 c  Graham cracker crumbs 
      6 tb Butter; melted 
      1 tb Sugar 
      1 ts Ginger, ground 
 
----------------------------------FILLING---------------------------------- 
      1 pt Ice cream, vanilla; softened 
      1 c  Pumpkin, canned 
    3/4 c  Sugar 
    1/2 ts Ginger, ground 
    1/2 ts Cinnamon 
    1/2 ts Salt 
    1/4 ts Nutmeg 
      1 c  Cream, whipping 
    1/2 ts Vanilla 
           Pecan halves 
  
  CRUST:  Mix all ingredients in a medium bowl; press firmly into the bottom 
  of a 9 inch pie plate.  Make for 15 minutes at 350ÜF; cool completely and 
  refrigerate until ready to fill. FILLING:  Spread ice cream over crust and 
  freeze until ice cream is firm. Blend the pumpkin, sugar, spices and salt 
  in a large bowl. In another bowl, beat the cream and vanilla until soft 
  peaks form.  Fold the whipped cream into the pumpkin mixture. Spread on top 
  of the ice cream and crust, forming peaks. Place pecans on top. Freeze 
  until set.  Soften in refrigerator slightly before serving. 
   
  From Scott Welliver, Episoft Systems