Steps:
- Spread ice cream into the crust; freeze two hours or until firm. In a small mixing bowl, combine the pumpkin, sugar, cinnamon and nutmeg; fold in whipped cream. Spread over ice cream; cover and freeze for 2 hours or until firm. Remove from the freezer 15 minutes before slicing. Drizzle with ice cream topping; dollop wiht whipped cream.
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