Frozen Pumpkin Ice Cream Pie Recipe

  • 1 quart vanilla ice cream
  • 1/2 teaspoon ginger
  • 1 cup canned pumpkin
  • 1/2 teaspoon ground cloves
  • 1/2 cup sugar
  • 1 baked 9-inch pastry shell
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • Nutmeg

Stir ice cream to soften slightly. Blend in pumpkin, sugar, salt, cinnamon, ginger, and cloves. Pour into baked pastry shell. Sprinkle nutmeg over top. Freeze until solid, about 4 hours.

Keep in freezer until ready to serve. Serve frozen.

Yield: 6 to 8 servings.