Pumpkin Ice Cream Pie

1 (9-inch) Butter Crunch Pie Crust
1 cup cooked pumpkin
1 quart vanilla ice cream, softened
3/4 cup granulated sugar
1/2 teaspoon salt
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1 cup Syrup for Ice Cream Pie

Spread ice cream in pie shell, place in freezer until thoroughly frozen. Blend together pumpkin, sugar, salt, and spices.

Whip cream until stiff and fold into pumpkin mixture. Spoon into frozen pie over ice cream. Replace in freezer until ready to use. To serve, cover with additional whipped cream. Drizzle with syrup.

Butter Crunch Pie Crust:
1/2 cup butter
1/4 cup packed brown sugar
1 cup all-purpose flour
1/2 cup chopped nuts

Heat oven to 325 degrees F.

Mix all ingredients in glass pie plate. Bake for 20-25 minutes, moving ingredients for the edges to the center of pan a couple of times during baking. Press against sides of pan.

Syrup for Ice Cream Pie:
1/2 cup brown sugar
1/4 cup dark corn syrup
1/4 cup hot water
1/2 teaspoon vanilla extract

Boil sugar, syrup, and water until it just begins to thicken. When cool, add vanilla extract.