1 1/4 c. graham cracker crumbs
1/4 c. butter, melted
1 c. cooked pumpkin, mashed
1/2 c. brown sugar, packed
1/2 tsp. salt
1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground nutmeg
1 qt. vanilla ice cream, softened

Mix cracker crumbs and butter, save 3 tablespoons crumb mixture. Press remaining in bottom of ungreased 9 x 9 x 2 inch pan. Beat pumpkin, sugar, salt and spices together well. Stir in ice cream. Pour into pan. Sprinkle with saved crumb mixture. Freeze approximately 4 hours. Remove from freezer 10 to 15 minutes before serving.