- Mix pumpkin, brown sugar, ginger, cinnamon, and nutmeg in a large bowl.
- Fold in softened ice cream.
- Pour mixture into crust.
- Freeze until firm, a few hours or overnight.
- Remove from freezer 15 minutes before serving.
Two teaspoons of pumpkin pie spice can be substituted for the ginger, cinnamon, and nutmeg.