Pumpkin Ice Cream Pie

1 quart vanilla ice cream
1 cup canned pumpkin
1/4 cup sugar
1/4 tsp. cinnamon
1/4 tsp. ginger
1 large graham cracker pie crust

Take ice cream out of the freezer and let it become soupy. Put in a 
bowl with the pumpkin, sugar, cinnamon and ginger. Stir, pour it into 
the crust and set it in a level place in the freezer to harden overnight.