2 cups canned pumpkin
1 cup brown sugar
1 teaspoon salt
1/2 teaspoon nutmeg
1 teaspoon cinnamon
1 teaspoon ginger
1/2 gallon good vanilla ice cream, softened
2 graham cracker or gingersnap crumb pie shells
Combine first 6 ingredients, add softened ice cream. Fill 2 graham or gingersnap crumb pie shells and freeze until firm before serving.
