2 9-inch graham cracker crusts

1 cup pumpkin

1/2 tsp salt

1/2 tsp ginger or cinnamon

1/2 cup brown sugar

1/4 tsp nutmeg

6 cups or 1 1/2 quarts vanilla ice cream, softened

Mix all the ingredients except the ice cream. Then gradually beat together with the ice cream. Pour into the two pie shells and freeze until firm.

Recipe courtesy of Patricia Zobrist, Knox