Thanksgiving Dessert-Pumpkin Pie and Cinnamon Ice Cream

We made the basic/traditional fixings for our main course. Dave took care of most of the sides as I was cleaning up the appetizers and preparing the table for round 2! I do not have pictures of dinner, but I did take a few of the desserts I made. This was the first pie I ever made. It didn't come out looking spectacular, but it tasted delicious. I liked adding marshmallows on the top. I also made cinnamon ice cream to serve with this and an apple pie my in-laws brought over. The ice cream was the best consistency of any I have made yet! Here are the recipes I used:

Pumpkin Ginger Pie
I found this recipe on the Pillsbury website

Crust
1 Pillsbury refrigerated pie crust (from 15-oz box), softened as directed on box

Streusel
1/2 cup crushed gingersnap cookies (9 cookies)
1/4 cup chopped pecans
2 tablespoons packed light brown sugar
2 tablespoons all-purpose flour
2 tablespoons butter or margarine, softened

Filling
1 can (15 oz) pumpkin (not pumpkin pie mix)
1 cup evaporated milk
½ cup packed light brown sugar
2 teaspoons grated fresh gingerroot
1 teaspoon pumpkin pie spice
¼ teaspoon salt
2 eggs, slightly beaten

Topping
2 to 2 1/2 cups miniature marshmallows

DIRECTIONS:
1. Heat oven to 425°F. Place cookie sheet on middle oven rack. Unroll pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie. In small bowl, mix streusel ingredients. Sprinkle streusel in crust-lined pie plate.
2. In large bowl, mix filling ingredients. Pour into pie crust on top of streusel. Place pie plate on cookie sheet in oven. Bake 15 minutes. Reduce oven temperature to 350°F. Bake 35 to 45 minutes longer or until knife inserted in center comes out clean. Cool completely on cooling rack, about 3 hours.
3. Just before serving, set oven control to broil. Spread marshmallows evenly over top of pie, completely covering filling. Broil pie with top about 5 inches from heat about 30 seconds, watching carefully, until marshmallows are lightly browned. Marshmallows will brown quickly.
(I did not put my pie in a broil safe dish! So I baked it at 350 and watched for the marshmallows to brown)

Cover and refrigerate any remaining pie.

Cinnamon Ice Cream
From All Recipes website

You will need:
* 1 cup white sugar
* 1 1/2 cups half-and-half cream
* 2 eggs, beaten
* 1 cup heavy cream
* 1 teaspoon vanilla extract
* 2 teaspoons ground cinnamon

Directions

1. In a saucepan over medium-low heat, stir together the sugar and half-and-half. When the mixture begins to simmer, remove from heat, and whisk half of the mixture into the eggs. Whisk quickly so that the eggs do not scramble. Pour the egg mixture back into the saucepan, and stir in the heavy cream. Continue cooking over medium-low heat, stirring constantly, until the mixture is thick enough to coat the back of a metal spoon. Remove from heat, and whisk in vanilla and cinnamon. Set aside to cool.
2. Pour cooled mixture into an ice cream maker, and freeze according to the manufacturer's instructions.