1/2 c. graham cracker crumbs
2 tsp. butter, melted
1 c. canned pumpkin
1/2 c. sugar
1 1/4 tsp. pumpkin pie spice
1 qt. vanilla ice cream, softened

Lightly coat an 8 inch square. Baking dish with non-stick cooking spray. Mix crumbs with butter. Evenly pat crumbs into bottom of dish. Stir pumpkin, sugar, and pumpkin pie spice in medium bowl until well blended. Stir ice cream in a large bowl until smooth but not melted. Stir in pumpkin mixture just until well blended. Carefully pour into baking dish. Place plastic wrap directly on the surface. Cover with foil. Freeze at least 4 hours. Can be made up to 1 week before serving.