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One more treat!

This recipe is an old family favorite.  I make it without a crust for my
celiac daughter.  I'm including the crust recipe for those who might prefer
it that way.

Prepare crust (recipe below) in 10" pie plate or 10" springform pan.  Soften
one quart of GF vanilla ice cream just enough so you can spread it over the
crust.  Freeze until solid.

In large mixer bowl, combine:

1 large can pumpkin pie filling (not solid pack)
2 c. sugar
1 teaspoon EACH salt and ground ginger
1/2 teaspoon ground nutmeg.

Whip 1 pint whipping cream until it holds solid peaks.  Fold gently into
pumpkin mix above, then pour over crust.  Freeze until solid.  Decorate with
whipped cream or bittersweet chocolate drizzle.  Serve frozen.

When watching calories, I've made this with Cool Whip fat free intead.  It
gets a bit of a funny texture, to my mind, but it's still quite tasty!

The crust is one my mom adapted for a pumpkin cheesecake recipe:

Spiced Pumpkin Pie Crust:

3/4 cup GF substitute for graham cracker crumbs (I've used a combination of
   cookie and bread crumbs to good effect)
1/2 cup very finely chopped (almost powdered) pecans
1/4 cup packed brown sugar
1/4 cup granulated white sugar
1/2 stick melted butter
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/4 teaspoon ground ginger (optional; goes over well with more adult tastes).

Combine and press into pie pan or springform pan.