Fetch Free Reports

1 quart vanilla ice cream
1/2 teaspoon ginger
1 cup canned pumpkin
1/2 teaspoon ground cloves
1/2 cup sugar
1 baked 9-inch pastry shell
1/2 teaspoon salt
1 teaspoon cinnamon
Nutmeg

Stir ice cream to soften slightly. Blend in pumpkin, sugar, salt, cinnamon, ginger, and cloves. Pour into baked pastry shell. Sprinkle nutmeg over top. Freeze until solid, about 4 hours. Keep in freezer until ready to serve. Serve frozen. Yield: 6 to 8 servings.