Pumpkin Ice Cream

1 cup cooked or canned pumpkin (not pumpkin pie filling)
1/4 teaspoon pumpkin pie spice
1 quart vanilla ice cream, softened
Gingersnaps (optional)

In medium bowl, mix the pumpkin and spice until well blended. Stir in ice cream. Freeze until ready to serve. Garnish with gingersnaps if desired.

Yields 4 to 6 servings.

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