1 (11 ounce) can pumpkin puree
1 (10 ounce) can vanilla pudding
1 3/4 cups water
1 teaspoon salt
1/2 teaspoon cornstarch
2 teaspoons baking soda
1 cup vegetable oil
1 (8 ounce) container heavy cream
Preheat the oven to 375 degrees F (190 degrees C).
In a large mixing bowl combine pumpkin puree, vanilla pudding, water, salt, cornstarch and baking soda. Mix well. Pour mixture into the bottom and sides of two 9 inch springform pans.
Set one pan aside. Fill the other pan with whipped cream.
Bake in preheated oven for 35 minutes. Cool and ice cream.