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Hi,
 
This is an adaptation of a pie my mom used to make. It's easy, very rich,  
and doesn't suffer at all from the lack of a crust. (If you really need a crust, 
 I saw one posted here recently using finely ground pecans instead of graham  
cracker crumbs that would work nicely with the addition of a bit of allspice 
and  nutmeg.)
 
Soften 1 quart high quality vanilla ice cream. Press it in a layer  over the 
bottom of 10" springform pan. Put it in the  freezer, covered, until the ice 
cream is frozen.
 

Whip 1 pint whipping cream. 
 
Combine:
1 large can pumpkin pie filling (not plain pumpkin)
2 cups sugar
1 tsp salt
1 tsp ground (not fresh) ginger
1/2 tsp nutmeg
 
Mix until smooth. Fold whipped whipping cream into pumpkin mix until it's a  
uniform color. You don't need to obsess too much about the whipped cream  
falling. Pour the mixture over the refrozen ice cream in the springform. Freeze  
4-5 hours or overnight, covered. Remove from freezer no more than 5 min. before 
 serving. Loosen with a knife before you remove the side of the springform. 
Put  any unused portion back in the freezer right away.
 
You can also decorate with whipped cream or dark chocolate shavings, but it  
hardly needs it. The first slice can be tricky, but after that one, go for 
thin  slices as it's very rich. 
 
Enjoy!!
Marcy in MD 

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