9 in bake pie crust
2 cups vanilla ice cream
2 to 3 tbsp crystallized ginger - chopped
1 cup canned pumpkin
1 cup sugar
1 tsp pumpkin pie spice
1/2 tsp ground ginger
1/2 tsp salt
1 cup chilled heavy whipping cream
Soften ice cream. Fold in crystalllized ginger. Spread into pie shell. Freeze until ice cream is solid
Mix pumpkin, sugar, pumpkin pie spice, ground ginger and salt. Beat whipping cream untill stiff, fold into pumpkin mix. Pour over ice cream in pie shell. Freeze several hours. Remove from freezer 10 to 15 min. before serving.
