1 quart soy vanilla ice cream, softened

1 cup plain organic canned pumpkin

¼ cup Wholesome Sweeteners Organic Sucanat

¼ teaspoon cinnamon

¼ teaspoon ginger

1 Graham Cracker Crust (recipe follows)

Graham Cracker Crust:

6 tablespoons soy margarine

3 tablespoons Wholesome Sweeteners Organic Sucanat

In a large bowl, stir together all the ingredients except the crust.  Pour the mixture into the prepared crust and set it in a level place in the freezer to harden overnight.

Preheat the oven to 350 degrees F.  In a small saucepan, gently melt the soy margarine.  Combine the Sucanat and graham cracker crumbs in a bowl or food processor.  Slowly add the melted soy margarine and mix or process until well blended.  Press the crumbs into the bottom and sides of a 9-inch pie plate.  Bake the crust for 8 to 10 minutes, just until it begins to brown.  Cool on a wire rack before filling with Jack-O’-Lantern pie mixture.