Instructions: Bake pie shell. soften ice cream slightly; quickly fold in crystallized ginger. Spread in pie shell. Freeze until ice cream is solid.

Mix pumpkin, sugar, pumpkin pie spice, ground ginger, salt and walnuts.

Beat whipping cream in chilled bowl until stiff; fold into pumpkin mixture. Pour over ice cream in pie shell. Freeze several hours. Remove from freezer 10 to 15 minutes before serving.

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