1 (9") graham cracker crust
1 qt. vanilla ice cream
1 c. canned pumpkin
3/4 c. sugar
1/2 tsp. salt
3/4 tsp. pumpkin pie spice
1 c. heavy cream, whipped

Soften not quite 1 quart vanilla ice cream and spread on top of graham cracker crust. Place in freezer until very firm.

Mix together pumpkin, sugar, salt and pumpkin pie spice. Fold in whipped cream. Spoon pumpkin mixture over ice cream and return to freezer until 15 minutes before serving time. Top with caramel sauce.

GRAHAM CRACKER CRUST:

1 1/2 c. graham cracker crumbs
1/2 c. sugar
1/2 tsp. cinnamon
1/4 tsp. ginger
1/3 c. melted butter

Combine and line buttered 9 inch pie plate.

(Dexter's friend)