1 ½ pints of vanilla ice cream, softened
3 eggs
1 ¾ cups pumpkin puree
¾  cup white sugar
½ tsp. salt

1 tsp. ground cinnamon
¼ tsp. ground ginger
¼ tsp. ground nutmeg
2 { 9 inch } unbaked pie shells

Optional Streusel topping:
¼ cup flour
¼ cup brown sugar
1 tsp. of cinnamon
1 tsp. of nutmeg
2 Ts of butter
1 cup of walnuts
Mix the first four ingredients cut in the flour until  mixture is crumbly. Add the nuts and sprinkle on the pie after the first 15 minutes of baking.
Preheat oven to 425º. Place ice cream near the warm oven to soften.
In a large bowl. whisk together the eggs. Stir in the pumpkin puree, sugar, salt, cinnamon, ginger, and nutmeg. Mix in soft ice cream until smooth. Pour filling into two 9 inch pie shells.
Bake for 15 minutes in the 450º preheated oven. Reduce temperature to 350º, bake an additional 30 to 40 minutes, or until filling is set. 

Note:  Filling is set when you can insert a knife into the center of pie and have it come out clean.
Note:  To use fresh pumpkin, preheat oven to 325º. Wash and cut pumpkin in half, Scoop out the seeds. Place pumpkin halves upside down on baking sheet and bake for about 45 minutes of until pumpkin is soft to the touch.  Remove from oven and let cool. Scrape out the pumpkin meat, and puree in the blender until smooth. { Pumpkin can be frozen at this point until further use. }
Makes 2 ice cream pumpkin Pies.