We run this recipe every year just before Thanksgiving.
John's Flaming Hearth Pumpkin Pie
1 quart vanilla ice cream, slightly softened
1 cup canned pumpkin
3/4 cup granulated sugar
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1 cup heavy cream
1 baked 9-inch pie shell
Spread ice cream in cooled pie shell. Place in freeze until hardened.
Blend pumpkin, sugar, salt and spices together. Whip cream until stiff and fold into pumpkin mixture. Spoon into frozen pie shell over the ice cream. Cover and replace in freezer until ready to use.
When serving, if desired, cover with additional whipped cream.
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