Prepare a pastry shell of the gingersnap crumbs and melted butter (alternatively, use graham cracker shell).Bake at 350° for 8 minutes. Fill the shell with 1 pint of softened vanilla ice cream and set in the freezer while preparing filling.

Filling: Blend pumpkin, sugar, salt, cinnamon, ginger and cloves. Fold this into whipped cream. Pour the pumpkin mixture over the ice cream and freeze, unwrapped. Then wrap in foil and store in the freezer. Remove from the freezer 20 to 30 minutes before serving. You may garnish with whipped cream and a few crumbs.