1 1/2 c. graham cracker crumbs
1/4 tsp. nutmeg
1/4 tsp. cinnamon
1/4 c. sugar
1/8 tsp. salt
1/3 - 1/2 c. melted butter

Mix together and press in pie pan. Chill while making filling.

FILLING:

1 qt. vanilla ice cream
1 c. pumpkin
1/2 c. brown sugar
1 tsp. cinnamon
1/4 tsp. nutmeg
Salt

Beat ice cream until creamy, add pumpkin and rest. Beat until mixed good. Put in crust. Freeze at least 5 hours. Will keep well in freezer. Chopped or whole nuts can go on top.