#1794 - Frozen Pumpkin Pie

(by Shirley McNevich)

1 cup Libby's canned pumpkin
1/2 cup Kayro dark corn syrup
1/2 tsp. salt
1/4 to 1/2 tsp. ginger
1/4 tsp. nutmeg
1/4 tsp. cinnamon
1 cup heavy whipping cream
1/4 cup white sugar
1 - 9" Keebler graham cracker crust
1 pint good quality vanilla ice cream (softened)

In a bowl add pumpkin, corn syrup, salt, ginger, nutmeg and cinnamon--stir until mixed--set aside. In a mixer add whipping cream--beat. Add white sugar--beat. Pour whipping cream mixture into the pumpkin--stir with a spoon. Spread the softened ice cream on the bottom of the graham cracker crust. Spread the pumpkin mixture over the top of the ice cream. Freeze overnight. Remove from freezer 10 minutes before slicing.