This recipe is typed on an old stained recipe card, found in my mom's recipe box. I vaguely remember eating it many years ago, and it was good.
Line pie shell with ice cream that has been slightly softened, making layer about 1/2-inch thick. Place in freezer while preparing pumpkin layer. Blend together the pumpkin, sugar, nutmeg, ginger, cinnamon and salt. Whip cream until stiff and fold into pumpkin mixture. Spoon this filling over ice cream-lined pie shell. Return to freezer at least two hours. To serve, remove and let stand at room temperature 5 minutes.