Friday Jan. 10, 1997

 1   baked 9 in. pie shell                                   3/4   cup sugar
  1  quart vanilla ice cream                              1/2    teaspoon salt
 1   cup canned pumpkin                                3/4    teaspoon pumpkin pie spice
                                                                            1      cup heavy cream

Spread ice cream in cooled shell (half filled). Blend everything else but cream. Fold whip cream or cool
whip into mixture. Spoon into pie shell over ice cream. Freeze till ready to use. Top with whip cream or:
heated syrup.

Syrup:  Boil 1/2 cup of brown sugar, 1/4 cup of dark corn syrup and 1/4 cup hot water.
When cool, add 1/2 teaspoon of vanilla.