1 graham cracker crust, 9 or 10 inch
1 pint vanilla ice cream
1 cup canned pumpkin
3/4 cup brown sugar, firmly packed
1/2 tsp. cinnamon
1/2 tsp. ground ginger
2 tbsp. orange juice
2 tbsp. rum (optional)
1/2 cup whipping cream
2 egg whites

Soften ice cream for a few minutes, and then spread evenly in bottom of crust. Return to freezer while you prepare top layer of filling. Combine pumpkin, sugar and spices in a saucepan, and heat until sugar melts. Do not boil. Remove from heat, stir in orange juice and rum, and refrigerate until chilled. Meanwhile, beat egg whites into chilled pumpkin mixture. Pour on top of vanilla ice cream and freeze. For ease of slicing, remove from freezer a few minutes before serving, or dip pie pan quickly in hot water.