Bake the pie shell and let cool completely.

Slightly soften vanilla ice cream.

Spread the softened ice cream evenly in the baked pie shell.

Freeze the pie until the ice cream layer is firm.

In a separate bowl, combine canned pumpkin, sugar, salt, cinnamon, ground ginger, and nutmeg.

Mix the pumpkin mixture well until all ingredients are fully incorporated.

Gently whip the heavy cream until soft peaks form.

Fold the pumpkin mixture into the whipped cream.

Pile the pumpkin/whipped cream mixture on top of the frozen ice cream layer in the pie shell.

Return the pie to the freezer.

For the hard sauce, combine brown sugar, water, and dark Karo syrup in a saucepan.

Bring the mixture to a boil.

Reduce heat and simmer until slightly thickened.

Remove from heat and cool slightly.

Stir in the vanilla extract.

Remove the frozen pie from the freezer approximately 15 minutes before serving to soften slightly.

Slice the pie and serve warm hard sauce drizzled generously over each slice.