1 package (9 ounces) prepared graham cracker pie crust

1 pint vanilla ice cream softened

1 can (16 ounces) pumpkin

1 cup whipped cream

3/4 cup sugar

2 teaspoons pumpkin pie spice

1/2 teaspoon salt

Fill pie crust with ice cream; freeze until solid. In medium bowl,

combine pumpkin, whipped cream, sugar, pumpkin pie spice and salt. Spoon

mixture over frozen layer of ice cream in crust; freeze until solid. To

serve, remove pie from freezer and place in refrigerator one hour before

serving. Slice and serve with additional whipped cream, if desired.

Cooking tip: Frozen non-fat yogurt and fat-free whipped topping may be used

in place of ice cream and whipped cream.