1 (9-inch) pie
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1 cup canned pumpkin
1/2 cup firmly packed brown sugar
1/8 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 quart vanilla ice cream, softened
Garnishes: whipped cream, gingersnaps
Combine first 6 ingredients in a large bowl, stirring well. Fold in ice cream.
Spoon mixture into Gingersnap Crumb Crust; cover and freeze 8 hours or overnight. Let stand at room temperature 10 minutes, and garnish, if desired.