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Pumpkin-Ice Cream Pie

3/4 cup canned pumpkin puree
1/4 cup honey
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/4 teaspoon salt
1 quart vanilla ice cream, slightly softened
1/2 cup chopped pecans
1 cup whipping cream, whipped
2 tablespoons powdered sugar
1 (9-inch) baked pie shell

1. In a saucepan over medium heat, combine 3/4 cup pumpkin 1/4 cup honey, 1/2 teaspoon cinnamon, 1/4 teaspoon cloves, 1/4 teaspoon ginger, and 1/4 teaspoon salt. Bring to a boil, stirring constantly. Cool.
2. In a bowl using an electric mixer on medium speed, beat until smooth 1 quart ice cream. Add 1/2 cup chopped pecans and the pumpkin mixture.
3. Pour into baked pie shell and freeze until firm. Garnish with 1 cup cream whipped to stiff peaks with 2 tablespoon powdered sugar.

Makes 8 servings.