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1 1/4 cups graham cracker crumbs
1/4 cup butter, melted
1 cup pumpkin
1/2 cup brown sugar
1 quart vanilla ice cream, softened
1/2 teaspoon cinnamon
1/4 teaspoon each of ginger and nutmeg
1/2 teaspoon salt
Mix graham cracker crumbs and butter together. Set two or three tablespoons aside. Press remaining into an ungreased 9- by 9-inch pan.
Beat pumpkin, sugar, spices and salt until well blended. Add softened ice cream. Pour over crust. Sprinkle reserved crumbs on top and freeze at least four hours. Remove from freezer 10 minutes before serving.[[In-content Ad]]

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