1 cup canned pumpkin
1/2 cup packed brown sugar
1 teaspoon DURKEE® Ground Cinnamon
1/2 teaspoon DURKEE® Ground Ginger
1/4 teaspoon DURKEE® Ground Nutmeg
1 quart vanilla ice cream, softened
1 prepared graham cracker pie crust (deep dish OR 9-ounce size)

MIX pumpkin, brown sugar, cinnamon, ginger and nutmeg in a large bowl. Fold in softened ice cream.

POUR mixture into crust.

FREEZE until firm, a few hours or overnight. Remove from freezer 15 minutes before serving. Garnish with whipped cream and chopped walnuts, if desired.