1 1/2 c. ginger snap cookie crumbs
1/4 c. melted butter
1 c. canned pumpkin
1/4 c. packed brown sugar
1 tsp. cinnamon
3/4 tsp. nutmeg
1/2 tsp. ginger
1/2 tsp. ground cloves
1 qt. softened butter
Pecan ice cream (maple, walnut maybe be substituted)

Preheat oven to 350 degrees. Mix ginger snap crumbs and melted butter. Form crust in a 9 inch pan. Bake at 350 degrees for 5 to 7 minutes. Cool. In a small saucepan combine the pumpkin, sugar and spices. Cook slowly until the mixture is heated through. Cool. Fold the pumpkin mixture into the softened ice cream. Pour into cooled ginger snap crust. Freeze pie 4 to 6 hours or overnight. Garnish with whipped cream.