This recipe comes from a promo paper recipe card, could be from a store chain since it’s not clear which brand it’s promoting (the card has a total of 4 quick recipes). Recipe is typed below along with a scanned copy.

Pumpkin ‘n Cream Pie

Yield: one 9-inch pie

1 9-inch pie shell, baked
1 quart vanilla ice cream, slightly softened
1 cup canned pumpkin
3/4 cup sugar
3/4 teaspoon pumpkin pie spice
1/2 teaspoon salt
1 cup whipping cream, whipped
1/2 cup chopped walnuts
Whipped cream
Candy leaves
Sugared cranberries

Chill crust in freezer. Spoon ice cream onto bottom of crust; return to freezer to harden. Combine pumpkin, sugar, pie spice and salt. Fold into whipped cream. Spread over ice cream layer. Top with nuts. Freeze. Remove from freezer and let stand at room temperature 15 minutes before serving. Decorate with additional whipped cream, candy leaves and sugared cranberries.